It’s late July, and we are deep into blueberry season in Kentucky. I have not been blueberry picking this year, but it will be on my schedule in the near future. There’s nothing like some freshly picked blueberries, whether they’re in a sweet treat, savory dish, or just eaten as is.
The original post from July 2011
Blueberry season is in full swing. My husband and I have made three trips to our local pick-your-own farm to stock our home for the next year, which means we’ve had a few busy days. We spent two Saturdays picking a dozen or so pounds and making blueberry jam and salsa, producing almost twenty jars of jam and a few jars of salsa. We also have multiple quarts of frozen blueberries. Sure, it means we dedicate a good portion of the day to picking and cooking, but we like working in the kitchen, so for us it’s equivalent to a day at the beach.
With all of these beautiful berries ready for the picking, what else but a blueberry crisp could be the perfect choice for a cookout dessert? This past Sunday we had a gathering of family for the afternoon and evening that ended with bowls of piping hot crisp topped with a scoop of vanilla ice cream. For me, crisp of almost any fruit is a fabulous treat. The creaminess of the ice cream melting into the crunchy and sweet topping and slightly tart fruit is just fabulous.
If you’re inclined to make this recipe, I would encourage you to do it in the next month or so. Although you can use frozen blueberries or ones shipped from a warmer climate, there is nothing quite like the flavor of freshly picked blueberries to make this dish complete.
Blueberry Crisp
Ingredients
- 4-1/2 cups blueberries
- 1 tablespoon all-purpose flour
- 2/3 cup old fashioned oats
- 2/3 cup light brown sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 5 tablespoons salted butter*
Instructions
-
Preheat oven to 375.
-
Grease sides and bottom of an 8×8 baking pan.
-
Pour blueberries into prepared pan, and sprinkle with 1 tablespoon flour; toss to combine.
-
In a medium bowl, combine oats, sugar, 1/4 cup flour, and cinnamon.
-
Cut butter into pieces and add to bowl.
-
Mix with a pastry blender or two forks until butter pieces are the size of small peas.
-
Sprinkle oat mixture on top of blueberries.
-
Bake for 30 minutes or until topping is golden brown.
-
Allow to cool for 10 minutes, then serve warm with ice cream or whipped cream.
Notes
