Blueberry Crisp
Blueberries were thick in the markets in England for the past few days--which reminded me how much I love blueberry crisp. It's just one of those things. Vanilla ice cream makes it better--but is not necessary. Whipped cream, too. (I can't believe I just wrote that whipped cream is not necessary. I must be ill.) Anyway, here's a simple recipe for a blueberry crisp.
Preheat the oven to 350F. For the fruit filling, mix 1 1/2 pints (3 cups) blueberries, 3 tablespoons sugar, 1 tablespoon quick-cooking tapioca, 1/2 tablespoon lemon juice, and 1/8 teaspoon salt in a big bowl. Pour this into a 9-inch square baking dish.
And of course, that maple oat crisp topping I love, only in a smaller size for this smaller baking dish: 1/4 cup all-purpose flour, 1/4 cup rolled oats (do not use quick-cooking or steel-cut oats), 3 tablespoons packed light brown sugar, 3 tablespoons finely chopped walnuts, 2 tablespoons walnut oil, 2 tablespoons maple syrup, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon salt.
Mix that topping together until it's crumbly, then sprinkle it evenly over the blueberry filling.
It'll take about 40 minutes in the oven--you're looking for a bubbling filling and a crisp topping. However, this is a smaller version, in a smaller baking dish, so it may brown quickly. If you see the top getting too dark, simply lay a piece of aluminum foil over the crisp as it bakes, then remove for the last 5 minutes or so to make sure the topping is crispy.
Oh, shoot, I can't have it without vanilla ice cream. Or gelato. Silly me. Sort of the point of blueberry crisp, no? Want to make your own? Check it out here.
blueberry, crisp, dessert, fruit desserts 
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Reader Comments (2)
And how do you keep the juice from being so juicy? Maybe tapioca starch?
I think the tapioca starch is already in the recipe--although I could be wrong, since we're at sea and I'm having a hard time logging online. If you don't think it's enough, double it.
Mark