I needed an easy, quick dessert that said "Summer" but didn't require a huge amount of effort after all I am on vacation and I wanted it to be one of my Dad's favorites so the obvious choice is Blueberry Crisp. Besides, I had to use the blueberries that I sacrificed my finger for earlier this week.
Filling
8 cups of blueberries
1/2 cup flour
1/2 cup sugar
Juice of 1 lemon
Crust
1 1/4 cup flour
1 cup instant oats
1/2 cup sugar
1/2 cup brown sugar
Filling -- Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish; set aside. In a medium bowl, toss blueberries with 1/2 cup flour, the granulated sugar, and lemon juice. Spread evenly in prepared baking dish, pressing down lightly.
Crust -- combine sugars with softened butter and mix until well blended. Stir in the flour. Add oats and mix until crust resembles coarse crumbs. Crumble evenly on top of fruit. Cook at 350 degrees for 10 minutes and then reduce heat to 325 and bake for 45 - 50 more minutes. I usually make 1 and a half times the recipe of the crust so that we have a lot of crispies on our fruit.
The result is an excellent and very crispy, sugary topping over sweet, tart, gooey blueberry guts. With a small scoop of vanilla ice cream, it is an effortless way to end any dinner and one last hurray before Dad goes on a strict diet following his surgery tomorrow.
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