A Delightful 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?
Blueberry Crisp Recipe
6 cups blueberries
½ cup sugar
1 tablespoon cornstarch
dash of salt
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.
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
Cher | inthefoodlab