Blueberry Crisp

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B is for Baking: Blueberry Crisp

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Because July is the peak of blueberry season here in Michigan, I am sharing a new blueberry recipe each week this month.  I love blueberries and have ever since I was a kid. I eat them by the handful right from the box when they are in season and I keep bags full in my freezer to enjoy all year round. Several years ago I started making homemade blueberry crisp to serve to my book club.  I usually hosted book club in the depths of winter and that warm blueberry crisp served with a scoop of vanilla ice cream always felt like comfort food and a reminder of the warm summer months.  The group requested it year after year.  This recipe is always a hit.

Today I will share with you the recipe for my “famous” blueberry crisp.  Here we go:

Blueberry Crisp

Blueberry Crisp

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 6-8 servings

Ingredients

  • 4 cups blueberries, fresh or frozen, rinsed and patted dry
  • 2 Tablespoons flour
  • 3/4 cup flour
  • 1/2 cup sugar
  • 1/2 cup brown sugar, firmly packed
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened

Instructions

  • Preheat oven to 350 degrees.
  • Place berries in an 8 inch baking dish. Gently sprinkle them with flour.
  • In a small bowl, mix flour, sugar, brown sugar, cinnamon and salt.
  • Cut in the butter until the mixture becomes crumbly.
  • Spread topping over the berries.
  • Bake at 350 degrees for 35 minutes or until topping is golden brown.
  • Serve warm with vanilla ice cream.
  • Need a bigger batch? Make a 9x13 inch pan by doubling the recipe and baking for an additional 10-15 minutes.
  • http://www.avasalphabet.com/blueberry-crisp/

    Helpful tips

    • Use a pie plate instead of an 8 or 9 inch baking dish – it is the perfect size.
    • When freezing your blueberries for future use, measure them into four cup portions and store in freezer bags.  You will always have the perfect amount of berries on hand to whip up this yummy recipe.
    • When using frozen berries, rinse and thaw in a colander making sure to drain them well.  Pat them try with paper towel before placing in your baking dish.  This will prevent the sauce from being too thin.
    • You can prepare the crumb topping with either all white sugar or all brown sugar if you prefer.
    • I like a lot of cinnamon in my crumb topping – you can always reduce the amount of cinnamon to your taste.
    • A fork works well to cut in the butter to the flour mixture, but sometimes I find it faster to just use my fingers to work the mixture into crumbs.
    • Experiment with substituting other kinds of fruit for some of the berries – peaches, raspberries or strawberries would make great variations.
    • Whipped cream can also be a delicious topping instead of ice cream

    Blueberry Crisp

    I hope you enjoy this recipe as much as I have.  It is simple to make and impressive to serve – my favorite kind of recipe! What variations might you try? I would love to hear how your crisp turns out for you.  Enjoy!

    If you enjoyed this blueberry recipe, you might also enjoy these blueberry favorites:

    Blueberry Crunch Parfaits

    Blueberry Coffee Cake

    Blueberry Lavender Sauce

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