A Delightful Blueberry Crisp

Blueberry Crisp

August 3, 2015   15 Comments

There are times to stop counting calories and, today, I am going to share one of mine.

My family went berry picking and managed to pick literally a million blueberries (or some big number). I LOVE blueberries and for $2.50 per pound, I couldn’t stop picking them.

Here is a blueberry branch from the farm:

We froze many of our “catch” but I kept dreaming of a blueberry dessert that would use as many blueberries as possible. No, not blueberry pie (do I look like my pastry crust is perfection?) but blueberry crisp (can’t go wrong).

You need 6 cups of blueberries which is why this is a special treat because most of us aren’t swimming in them. I was doing the backstroke through mine and couldn’t wait to cook them into a perfect dessert.

This dessert uses butter, white flour, and sugar and I simply don’t want to change it. Yes, I am sure I could “healthify” it but some recipes shouldn’t be messed with. I am not even going to include the nutrition facts because I DON’T CARE.

It is too wonderful to analyze. Smell the crisp baking, spoon it slowly in your mouth and remember for a minute that heaven is on earth. It can be found on a blueberry bush.

What is your favorite thrilling recipe?

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Blueberry Crisp Recipe

Filling:
6 cups blueberries
½ cup sugar
1 tablespoon cornstarch
dash of salt

Topping:
6 tablespoon unsalted butter
1/3 cup sugar
¾ cup all-purpose flour
½ cup whole rolled oats
½ teaspoon baking powder
¼ teaspoon salt

Preheat oven to 375 degrees. Mix blueberries, sugar, cornstarch, and salt in a large bowl and put in a 9x13 inch casserole. Cream sugar and butter together. Mix flour, oats, baking powder and salt in a small bowl. Mix butter mixture and flour mixture together until topping forms clumps.

Sprinkle topping over the blueberries and bake for 1 hour until topping is golden brown. Enjoy, hot, cold, or room temperature.

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15 Comments:

YUM...I am making this RIGHT NOW!

on August 3, 2015

sounds divine and even better, the pricing for the blueberries ... much easier to pick than strawberries and less dangerous than raspberries LOL. You're getting lots of fiber and fruit goodness so the modest amount of other REAL ingredients wouldn't worry me in the least. I make a jam-like blueberry concoction that is delish on ice cream, greek yogurt, toast, etc. Keeps well in the fridge. Just made a big container of strawberry rhubarb that I use in the same way. Enjoy your blueberries!

on August 3, 2015

Thank you, Lisa, for this fabulous recipe AND reminder not to take ourselves too seriously in the food department. I like to throw some peaches into this kind of blueberry dessert if you have any lyig around.....
This will be sooo yummy warm. AND is worh turning the oven on for in the summer.
Um yum.

on August 3, 2015

wow, thank you for posting this, AND for not posting the nutritional info. Sometimes, we just need to enjoy food like this. Not every day, but now and then.

on August 3, 2015

I make this same topping except I use whole wheat flour and nobody knows the difference except me!
So good that I have to put on extra topping because someone always picks away at the top while it is cooling. Also, sometimes we can try and make things healthy to the point of not tasting yummy anymore. As one of my sons said, "Mom, why don't you make it the way we like it instead of trying to make it healthy. He's right. :)

on August 3, 2015

I'm ready to devour that!

on August 3, 2015

Thanks, Lisa. I'll make this with fresh peaches later this month
for my bridge group!

on August 3, 2015

I actually think crumbles taste better with whole wheat flour and unrefined sugar but that's just me I guess.....

on August 3, 2015

This recipe sounds wonderful, Lisa! You are so funny and down to earth! I love your blogs!

on August 3, 2015

Please change your mind and post a WW-friendly version of this, with points - thanks!! =)

on August 4, 2015

This sounds incredible and YES, I make my crumble with whole wheat flour and raw sugar! The crunch is AMAZING. No one has ever complained one bit, EVER! This is getting made this weekend! My girls thank you in advance Lisa! :-)

on August 4, 2015

Wow...I've only ever heard about apple crisp, but blueberries! These look beautiful, especially the colors~ makes it an intriguing dish to look at! I'm sure it will taste just as intriguing :D

on August 4, 2015

You know I'm all about letting go and having treats every once in a while!! I am though totally going to try this using my new low carb tricks only because I've been doing so well and I don't want to blow it! Thanks for the base recipe!

on June 25, 2016

One of my favorite thrilling recipes with blueberries is Blueberry Kugen. This recipe was handed down from a sweet elderly woman I worked with in the 80's, from her German mother. Its a real keeper!
1 cup plus 2 tbsp flour, divided
1/8 tsp salt
2 tbsp plus 2/3 cup sugar, divided
1/2 cup butter
1 tbsp white vinegar
5 cups fresh blueberries, divided
1/4 tsp cinnamon

Mix 1C flour, salt, 2T sugar, cut in butter til crumbly. Sprinkle vinegar, form dough, with floured fingers, pat into 9'' spring-form cake pan, 1/4'' thick on bottom, up sides about 1'' but a bit thinner. Add 3C blueberries evenly to pan. Mix remaining 2T flour with remaining 2/3C sugar and cinnamon. Sprinkle over blueberries. Bake on lowest rack in preheated 400degree oven 50-60 minutes until crust is browned and filling is bubbly. Remove from oven and sprinkle evenly with remaining 2C fresh blueberries. Cool, remove sides of pan and I put it on a pedestal and wait for raves. Makes 8 servings.

on June 25, 2016

Lisa, can this be made ahead and frozen??

on June 27, 2016

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