Because your summer isn’t complete until you’ve baked this— a simply perfect blueberry crisp, with a juicy berry filling and crunchy almond-oat topping.
Do you have the same fickleness when it comes to picking a favorite summer fruit as I do? Pretty much whatever is going into my mouth right at that moment is my favorite. But it all can change in the time it takes to bake a crisp.
Last week I was so in love with fresh cherries. This week, thanks to this crisp, it was blueberries.
I suppose that’s one of the best things about summer, that there is so much fresh and in-season produce just waiting to be eaten and enjoyed.
Huge clamshells of blueberries have been on sale at my local markets lately and we’ve been gobbling them up like crazy. Finally, I decided it was time to turn on the oven and bake something blueberry-y before they were all gone. At once I knew what it would be, this blueberry crisp I’ve been drooling over for years in Martha’s American Food cookbook.
The verdict? Every bit as delicious as I dreamed it would be. And so simple! Crisps are a classic summer dessert I often, sadly, forget about. But thanks to this blueberry version they are right back to the forefront of my mind, where they belong.
The warm bubbling fruit, the crispy crunchy topping— this is what I want to eat all summer!
Some of my blogging friends and I are taking on the challenge to eat seasonally. Check out The Vintage Mixer’s guide to what’s in season this month and join us, won’t you?
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