We went to a local farm to pick blueberries the other day. Thankfully the generous farmer didn't weigh my kids before and after because they probably gobbled just as many as they plunked into the buckets. Drew is always saying that his favorite food is blueberries and yogurt, so he was in heaven!
Drew: "The blueberry crisp is tackling the ice cream!"
Blueberry Crisp
Filling:
4 cups blueberries (frozen or fresh)
1/2 c. sugar
1 T. plus 1 tsp. cornstarch
1 tsp. fresh lemon juice
1/4 tsp. salt
Topping:
3/4 c. flour
1/2 c. oats
1/2 tsp. baking powder
1/4 tsp. salt
6 T. butter
1/3 c. sugar
Preheat oven to 375 degrees. Mix filling ingredients and pour into a sprayed 8-inch square baking dish. Make the topping: cream butter and sugar until light and fluffy then mix in remaining dry ingredients. Using your hands, squeeze into clumps and crumble evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Let cool for 30 minutes before serving. Serves about 6.
Filling:
4 cups blueberries (frozen or fresh)
1/2 c. sugar
1 T. plus 1 tsp. cornstarch
1 tsp. fresh lemon juice
1/4 tsp. salt
Topping:
3/4 c. flour
1/2 c. oats
1/2 tsp. baking powder
1/4 tsp. salt
6 T. butter
1/3 c. sugar
Preheat oven to 375 degrees. Mix filling ingredients and pour into a sprayed 8-inch square baking dish. Make the topping: cream butter and sugar until light and fluffy then mix in remaining dry ingredients. Using your hands, squeeze into clumps and crumble evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Let cool for 30 minutes before serving. Serves about 6.
(If you are looking for another incredible blueberry recipe, try this one.)
2 comments:
What a fun day! And a heavenly dessert! Sounds like a prety perfect day!
What cute boys! I totally want to try that dessert. It looks delicious!
Post a Comment