The past two weeks, every time I walked through the produce department at our local grocery store, pints of blueberries have been calling my name.
I tried to avoid eye contact with them, knowing that I didn’t have a good way to get rid of a lot of dessert. But when we were invited to have dinner with some friends this week, I knew I finally had my chance.
Blueberries are way up there on my list of favorite fruits, especially when they’re baked. They just look so pretty that even if you’re not the most skilled chef, blueberries make your creations seem more impressive.
That was certainly the case with the very simple blueberry crisp I decided to make this week. Of course, the fact that it was delicious didn’t hurt, either.
The recipe I used comes from the blog “Chelsea’s Messy Apron.” You can find the original post at https://www.chelseasmessyapron.com/blueberry-crisp/. I added extra vanilla and spices in my version.
I loved this blueberry crisp. It had just the right amount of spices to make it taste warm and homemade while also letting the blueberries shine.
It was also good as leftovers later on. If you wanted to keep the topping nice and crispy, I’d recommend reheating it in the oven, but we did ours in the microwave, and it was still phenomenal. Of course, pairing this with some ice cream wouldn’t hurt, either.
I was glad to finally give in to my blueberry craving, although I can’t imagine I won’t keep eyeballing them when I go shopping. Of course, as summer goes on and peaches greet us again, I’m sure my cravings will switch right along with the season.
Spice Up Your Life is a recipe column by Lindsey Young, who describes herself as an enthusiastic amateur cook and can be reached through her website at spiceupkitchen.net.
Blueberry Crisp
Filling Ingredients
2 pounds fresh blueberries
3 tablespoons cornstarch
1/3 cup sugar
1/8 teaspoon salt
2 teaspoons vanilla
1 tablespoon lemon juice
Topping Ingredients
1 cup flour
1 cup oats (old fashioned or quick)
1 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
3/4 cup cold butter, cubed
Directions
Preheat the oven to 350 degrees. Prepare an eight-by-eight-inch or nine-by-nine-inch baking pan by spraying it with cooking spray, and set it aside.
Rinse the blueberries and then dry them well (I spread mine on paper towels to let them really drain).
In a large mixing bowl, add all of the filling ingredients. Stir well to coat the blueberries evenly, and place the blueberry mixture in the refrigerator while you make the topping.
In another mixing bowl, combine all of the topping ingredients, except the butter, and stir well to combine. Cut in the butter with two knives, a fork or a pastry cutter until it’s well distributed and the mixture is in small crumbs.
Pour the blueberry mixture into the prepared baking dish, spreading it evenly. (Be sure to scrape the mixing bowl to get all the juice, too.) Evenly distribute the topping over the filling, and bake the crisp for 40 to 50 minutes, or until the topping is lightly browned.
Serve warm and refrigerate any leftovers in a sealed container.
