"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Blueberry Crisp Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Blueberry Crisp, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Friday, April 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Filling
6 to 7 cups (24 to 30 ounces) frozen blueberries
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon vanilla extract
1 cup (4 ounces) confectioners' sugar
1/4 cup (1 7/8 ounces) brown sugar
1/4 teaspoon salt
2 tablespoons (1 ounce) lemon juice
3 tablespoons (1 1/2 ounces) butter, melted
1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour

Topping
1 1/4 cups (5 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (3 3/4 ounces) granulated sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
6 tablespoons (3 ounces) melted butter
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

Directions:
Directions:
To prepare the blueberries: Place the berries in a microwave-safe bowl, and heat them for 4 to 5 minutes, till they're thawed and beginning to warm. Combine the berries with the remaining filling ingredients, and spoon the mixture into a lightly greased 8" round cake pan, 9" pie pan, or 9" round cake pan; if you use an 8" pan, be sure it's at least 2" deep.

To make the topping: Whisk together the dry ingredients. Add the melted butter and flavors, mixing till coarse crumbs form. Set the topping aside.

Bake the crisp in a preheated 350F oven for 30 minutes, until the berries are starting to bubble. Remove from the oven, and spread the topping over the berries. Bake for an additional 45 minutes, until berries are bubbling and topping is beginning to brown. Remove from the oven, and allow to cool completely, preferably overnight. If you serve the crisp right away, it'll be very liquid; allowing it to set up overnight lets the berries reabsorb some of their juices. Next day, serve the crisp plain, or la mode. Heat it briefly (about 30 seconds) in the microwave, if desired, to provide a nice warm bed for the ice cream!

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I got this recipe from King Arthur Flour Recipes Email.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

302W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!