blueberry crisp
60 Minutes |Serves 6
Blueberries
2 pts Fresh Blueberries
¼ cup Granulated Sugar
1 Tbsp Cornstarch
Pinch of Kosher Salt
Juice of half of a lemon
Topping
1 cup All-Purpose Flour
¾ cup Old-Fashioned Oats
⅓ cup Granulated Sugar
⅓ cup Dark Brown Sugar Packed
12 Tbsp Salted Butter Cut into ½-Inch Pieces
Preheat the oven to 375 degrees.
To make the topping, combine the flour, oats, granulated sugar and dark brown sugar in a medium-sized mixing bowl. Mix all ingredients together. Add the butter. Work the mixture with your fingers to mix the ingredients together to form a crumble texture.
To prepare the blueberries, place them in a medium-sized mixing bowl. Add the granulated sugar, cornstarch, pinch of salt and lemon juice. Stir all ingredients together until fully incorporated.
Transfer the blueberry mixture to a pie dish. Sprinkle the topping evenly over the blueberries. Bake for 30-40 minutes or until the topping is golden brown and the filling is bubbling.
Serve warm, topped with ice cream or whipped cream.
Blueberries
2 pts Fresh Blueberries
¼ cup Granulated Sugar
1 Tbsp Cornstarch
Pinch of Kosher Salt
Juice of half of a lemon
Topping
1 cup All-Purpose Flour
¾ cup Old-Fashioned Oats
⅓ cup Granulated Sugar
⅓ cup Dark Brown Sugar Packed
12 Tbsp Salted Butter Cut into ½-Inch Pieces
Preheat the oven to 375 degrees.
To make the topping, combine the flour, oats, granulated sugar and dark brown sugar in a medium-sized mixing bowl. Mix all ingredients together. Add the butter. Work the mixture with your fingers to mix the ingredients together to form a crumble texture.
To prepare the blueberries, place them in a medium-sized mixing bowl. Add the granulated sugar, cornstarch, pinch of salt and lemon juice. Stir all ingredients together until fully incorporated.
Transfer the blueberry mixture to a pie dish. Sprinkle the topping evenly over the blueberries. Bake for 30-40 minutes or until the topping is golden brown and the filling is bubbling.
Serve warm, topped with ice cream or whipped cream.
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