Blueberry Crisp
I had high hopes for these this year:
I planted a bunch of blueberry bushes this spring with the expectation that I would be swimming in fresh fruit right about now. Alas, it was not meant to be. It seems I have some foragers who are snarfing every last ripe berry before I can get to it.
Alexis and one of the neighbor kids are blueberry ninjas. They can sense when there is a ripe berry to be stolen, and they race to see which one of them will get to eat it fresh off the bush.
It's a good thing both girls are cute.
Despite the shortage of home grown blueberries, I have carried on with my plans for various fruit desserts. First there was the Strawberry Rhubarb Crisp, and now that blueberries are in season (read: CHEAP!), it's time for Blueberry Crisp. It's basically the same recipe, but it works. Really well.
Blueberry Crisp
4 cups blueberries
1/3 cup white sugar
1 tablespoon corn starch
2 cups oatmeal
1 cup butter
1 cup brown sugar
1/2 cup flour
Preheat oven to 350 degrees.
Combine the blueberries, white sugar, and corn starch in a 9x13" baking dish. Spread the mixture evenly across the dish.
In a large bowl, combine the oatmeal, butter, brown sugar, and flour. (A hand mixer works fine, but I actually prefer to just use my hands. Fewer things to clean when I'm done, y'know?) Sprinkle the oatmeal mixture over the fruit. Then bake at 350 degrees for 40 minutes.
It's amazing served warm, especially with a scoop of ice cream. Or without ice cream. Really, it's amazing no matter what you do.
Recipe
Reader Comments (12)
Hmmmm I wonder if that recipe would work with cherries? I have a bag of homegrown ones waiting to be made into something delicious!
Yummy! This will definitely be on the menu this weekend. While blueberries still aren't as cheap here ($3/pint), it will be worth it.
When we lived in Pittsburgh, I would load up on blueberries this time of year. My favorite dessert involved making a blueberry sauce to serve on vanilla icecream. Cook down a pint of blueberries with a splash of orange juice and a pinch of salt until thick. Serve warm over icecream. It also works great as a pancake syrup.
I ran into your blog about a week ago on Stumbleupon (I'm in constant search of yummy recipe blogs) and by chance I happened to click your heading to view the rest of your posts.
And I must say.... I LOVE YOUR BLOG!!! I'm 18 years old and from Vancouver BC, and I LOVE to read and write. Your writing style to me is kind of a mix between Meg Cabot and Phyllis Reynolds Naylor (I apologize for my luck of modern literature knowledge..... however if you were to quiz me on Chaucer I would get 100%) and I have laughed and laughed my way through 60+ pages of your blog so far.
Anyways, call me creepy or whatever, but I think your daughter is adorable, and your story is remarkable. You are wildly talented and if you were ever to write a novel on anything I would be the first in line.
I am so excited for Alexis to grow up and be able to access this blog and read about all her past little quirks and habits. The wonders of modern technology.
Anyway, I just wanted to commend you on your blog and PLEASE KEEP WRITING! I'd love to know if you read this comment!
PS. For your next trip to Disney World (read all of your tips) make use of the between-the-lines fastpass rule. They DO give you a window when you can use your fastpass (10:15 a.m. to 11:15 a.m.) however the disney staff accept fastpasses anytime after 10:15..... even past the "window". My family and I went last summer, and we never waited in a line for more than 10 minutes the entire trip.
Blueberry plants subscribe to the "sleep, creep, leap" rule of thumb- they sleep the first year (light crop), creep the second (slightly larger crop) and leap the third (you'll be cursing those blueberries.)
Looks awesome! I actually just made (and consumed) a delicious blueberry cobbler in the past two days, but I'm tempted to pick up some more berries and try this recipe ...
The secret to my cobbler is a pinch of cinnamon in the berries. Try adding that to your crisp recipe and you will be amazed. ;)
Mmmmm that looks SO good.
Uh, making this. Stat.
I made this recipe last night. It was great. Thank you for sharing!
It still looks like you had more berries to 'snitch' than I did. I was too sulky about it to go buy blueberries at the store and make something to add my two blueberries to.
I made this for our family lunch on the 4th (today) and it is a smashing success. It was sooo good! And so easy. Gotta love recipes like that.
Blueberries were finally on sale this weekend, so I was able to make TWO pans today. We ate one pan, shared one pan, and I'll be stopping by the store while they are still cheap so that I can make more tomorrow. I substituted dairy-free margarine for the butter and added a dash of cinnamon to the topping. Thanks so much for posting this recipe.
I added a little bit of cinnamon on top and it was beyond perfect. Great recipe!