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!
baking tip:Crisps, Cobblers and Crumbles, what's the difference?
All three are very similar, with a bottom of fruit and top comprised of some sort of pastry. A cobbler has a biscuit topping on top of the fruit. The biscuits are dropped on individually and as they bake they form a bumpy surface like cobblestones, hence the name.
Crisps and crumbles are very similar— fruit under a streusel-like topping. The difference is that crisps have oats and crumbles do not.
For the filling:
- 6 cups (3 pints, 1 kg 20 grams) fresh blueberries
- 1/2 cup (100 grams) granulated sugar
- 1 tablespoon cornstarch
- Pinch salt
- 1 tablespoon fresh lemon juice
For the topping:
- 2/3 cup (80 grams) all-purpose flour
- 1/2 cup (50 grams) old-fashioned oats (not quick cooking)
- 1/2 cup (43 grams) sliced almonds
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85 grams) unsalted butter, at room temperature
- 1/3 cup (65 grams) granulated sugar
- Preheat oven to 375 degrees F. Grease an 8-inch baking dish (I used a 6x10-inch dish).
- Toss together the blueberries, sugar, cornstarch, salt and lemon juice. Dump into the prepared baking dish.
- In a bowl, combine the flour, oats, almonds, baking powder, and salt. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar together until smooth and creamy, about 3 minutes. Add the flour mixture and mix until combined. Clump the mixture together with your hands and drop on top of the blueberry mixture.
- Bake until topping is golden and juices are bubbling, about 1 hour. If the topping browns tot quickly, cover with aluminum foil. Let sit 20 minutes before serving. Store in the fridge for up to 3 days.
Have you tried this recipe?
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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