Thursday, June 19, 2014

Back to Basics: Blueberry Crisp

Can you believe it is already Day 4 of Berry Week?! For our fourth berry recipe of the week, I am bringing you a classic, blueberry crisp.

There is nothing quite as delicious during the summer as warm, juice berry topped with a crispy butter and brown sugar topping. Crisps feel so simple, so nostalgic, so down to earth, yet they are elegant enough for your fanciest dinner parties this summer.

Blueberry crisp served warm, and topped with a scoop of vanilla ice cream...this is what summer is all about.

Blueberry Crisp

from Saveur 

6 cups (3 pints) blueberries, washed and stems removed
1/2 cup granulated sugar
1 1/4 cups flour
2/3 cup brown sugar
Pinch of salt
10 tbsp. cold butter

Preheat over to 350 degrees. Toss together the blueberries and sugar in a bowl, then transfer to a medium baking dish.

Combine flour, brown sugar, and salt in a bowl. Using two knives (or a pastry blender), work the butter into into small pieces. The mixture should look like coarse meal. 

Sprinkle mixture evenly over blueberriies.

Bake until berries are bubbling and topping is golden, about 50 minutes. Allow to cool for 15 minutes. Serve warm or at room temperature (ideally with vanilla ice cream)!

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