«

»

Print this Post

Best summer dessert is blueberry crisp a la mode

Blueberry Crisp

 

I had to laugh when I checked my Top Hat blueberry bushes for ripe berries. They were loaded, but being miniature bushes, the yield was small. I had enough to test out a recipe I’m developing for healthy blueberry muffins, but not enough for the blueberry crisp I wanted to make for dessert. Our local farmers’ market had blueberries for sale so I stocked up and had enough to make this crisp and to freeze. By the way, the definition of a crisp or cobbler can be a little blurred. But to my way of thinking, a crisp doesn’t contain eggs and/or leavening in the topping and a cobbler does. Aren’t you glad I imparted this tidbit of wisdom?!

So good blueberry crisp a la mode

If you like, go ahead and toss a handful of sliced almonds into the crisp topping along with the dry ingredients. Do taste for sweetness in both the filling and topping; you may like a bit more sugar than recipe calls for. This recipe divides in half easily and can be frozen before baking. If you do that, bake the crisp frozen at the same temperature. Just increase the baking time. If it browns too quickly, cover lightly with foil.

Filling:

6 cups blueberries

3 tablespoons brown sugar

1 tablespoon flour

1 generous tablespoon lemon juice

Topping:

2/3 cup flour

1/2 cup packed brown sugar

1/2 cup oats

1 teaspoon ground cinnamon

4 tablespoons butter cut into small pieces

Preheat oven to 375°. Combine first 4 ingredients and pour into sprayed 9×13 baking dish. Combine 2/3 cup flour, ½ cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Serve with vanilla ice cream, frozen yogurt or whipped cream.

Tip:

Topping may also be made in the food processor. Place 2/3 cup flour, ½ cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal.

Using frozen berries: thaw only slightly and increase baking time a bit.

Health tip from Rita’s kitchen:

Blueberries contain lots of antioxidants, which are good for your nervous system and brain.

Freezing blueberries:

Rinse and dry thoroughly before freezing in a single layer on a cookie sheet until hard. Then transfer to suitable freezer containers. Or don’t rinse at all and simply put frozen berries in a colander and run a little cold water over to rinse and to thaw slightly.

Permanent link to this article: http://abouteating.com/best-summer-dessert-is-blueberry-crisp-a-la-mode/

2 comments

  1. Beatrice

    When freezing freshly picked blueberries we don’t rinse the berries. I was told by the farmer that the berries ‘bloom’ will help to preserve the berries and rinsing them before freezing can cause freezer burns.

    We flash freeze the berries on a cookie sheet and then place the in a plastic container, or, keep them in the original freezer plastic bags we revived at the berry farm.

    Just another idea.
    Thank you for your ministry.
    Beatrice

    1. Rita Heikenfeld

      I agree! Great tip – thx for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>