Blueberry Crisp - Recipe

Finally, I figured out a recipe for blueberry crisp. It works. It isn't the best one that I have made, but it is the 1st one I bothered to write down what I did. Part of the reason why I keep a food blog is to remember what I ate if it is good, and what I make if it is good. The last few times I have made a blueberry crisp, I had made a big batch of topping and kept it in the freezer, and used a baggie of topping each time. I don't remember how I made the topping, and it was really good. I guess I had brown sugarin the house, and there is something magical that happens when butter, brown sugar and flour blend together in the oven, it makes a nice crunch buttery topping.

assembled blueberry crisp ready to be baked

The topping is:

1/2 cup white flour

1/4 cup whole wheat flour

1/2 cup sugar*

1/2 cup oats

1/2 cup almond slivers

6 tbs butter

cinnamon

nutmeg

ginger

salt

*I would have used brown sugar if I had it in the house, but I didn't today. I had only white ganular sugar, so that is what I used. It is not optimal to use just white granular sugar because white sugar doesn't make that nice crunchy crust.

The filing

6 cups of frozen blueberries**

2 tbs sugar

1-1/2 tbs corn starch

**The blueberries I had picked at my super secret organic blueberry patch, and put up some blueberries in the freezer to use for later. Well, later is here, and I decided to make a blueberry crisp. I am pretty sure fresh, or store frozen berries would work.

baked blueberry crisp

The method:

Keep everything cold while preparing

Stir all the drying topping ingredients in a bowl

Cut in the butter into the topping ingredients

In a different bowl mix the filling

Butter a deep baking dish (maybe 9x9 or corning dish)

Dump the filling into the baking dish

Dump the topping on top and smooth to an even layer

Bake at 350F for 45min

Let stand uncovered to cool