Last week, the kids and I went blueberry picking with their cousins. After about forty-five minutes of enthusiastic picking—serious enough to feel like an Olympic event—we left the farm with honey sticks and large bags full of berries.
With family visiting this week, Abigail wanted to surprise everyone with a homemade blueberry pie. I persuaded her to make a blueberry crisp instead. I’ve always preferred berry crisps to pies, likely because the crunchy oat topping pairs so well with the sweet, cooked fruit beneath. Honestly, my preference for crisp and general lack of enthusiasm for rolling pie dough were all the convincing she needed.
The result was fantastic. Please make this crisp soon, and serve it with a generous scoop of vanilla ice cream.
For anyone who has been following my health updates, I’ll share more later this week—things are improving, thankfully. For now, enjoy this easy recipe for homemade blueberry crisp.
PS: The recipe for homemade vanilla ice cream is coming tomorrow. No eggs needed and just a few ingredients!
| Blueberry Crisp |
- 3/4 cup sugar
- 3 tablespoons flour
- 6 cups fresh blueberries
- Juice of one lemon
- 3/4 cup flour (for topping)
- 3/4 cup brown sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes
- 1 1/2 cups rolled oats
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Vanilla ice cream, for serving
- Preheat the oven to 400°F (200°C).
- Spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl, combine 3/4 cup sugar and 3 tablespoons flour.
- Add the blueberries and lemon juice, and gently toss to coat. Transfer the fruit to the prepared baking dish.
- In a food processor, pulse 3/4 cup flour, 3/4 cup brown sugar, and the cold cubed butter until the mixture resembles coarse crumbs. If you don’t have a food processor, use your fingers to rub the butter into the dry ingredients until coarse.
- Place the crumb mixture in a large resealable plastic bag. Add the oats, cinnamon, and salt to the bag.
- Seal the bag and shake briefly to combine the topping evenly.
- Evenly sprinkle the oat mixture over the blueberries.
- Bake for about 45 minutes, or until the topping is golden brown and the fruit is bubbling. Serve warm or at room temperature with a scoop of vanilla ice cream.