End of Summer Dessert: Blueberry Crisp

We had a wonderful Labor Day weekend with our friends Ashley, Dave, and their almost 1-year-old Nora as well as Amy and her 1-year-old Lucy.

We savored the last bit of summer with some local wild blueberries in a yummy and incredibly easy blueberry crisp.  In case you forget what the difference is between a crisp and cobbler, read my Raspberry Buckle post from July.

The only change I made was adding a touch more butter as the crisp was baking because the topping was not browning as much as it should.

Don’t forget the vanilla ice cream!  It’s a must.

Based on the paltry leftovers, I think everyone enjoyed it!

Blueberry Crisp

Adapted from Williams-Sonoma Kitchen Library Series, Healthy Cooking, by John Phillip Carroll (Time-Life Books, 1997)

  • 4 cups fresh or frozen blueberries
  • 1 Tbs. fresh lemon juice
  • 3/4 cup firmly packed light brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 tsp. ground cinnamon
  • 4 Tbs. (1/2 stick) unsalted butter or margarine,
    at room temperature, cut into pieces
  • 3/4 cup rolled oats

Preheat an oven to 375°F. Grease a shallow 1 1/2-quart baking dish with butter or margarine, or spray with vegetable cooking spray.

Spread the blueberries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice.

In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats until well combined. Sprinkle evenly over the blueberries.

Bake until the top is golden and the blueberries are bubbling, about 30 minutes. Transfer to a wire rack and let cool. Serve hot or warm. Serves 6.

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