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Blueberry Crisp (Martha Stewart's Kitchen) Recipe

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This recipe for Blueberry Crisp (Martha Stewart's Kitchen), by , is from Treasured Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Shullaw
Added: Tuesday, July 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Filling:
6 cups fresh blueberries
1/2 c. sugar
1 T. cornstarch
1 tsp. fresh lemon juice
1/4 tsp. coarse salt

Topping:
3/4 c. flour
1/2 c. rolled oats
1/2 tsp. baking powder
1/2 tsp. coarse salt
6 T. unsalted butter, softened
1/2 c. sugar

Directions:
Directions:
Preheat oven to 375. Make the filling by mixing blueberries, sugar, cornstarch, lemon juice, salt in large bowl. Transfer to a buttered, 8-inch square baking dish.

Make the topping. Stir together flour, oats, baking powder, salt. Using a mixer, cream butter and sugar until pale and fluffy. Stir dry ingredients into butter mixture. Using your hands, squeeze topping pieces into clumps.

Sprinkle topping over filling. Bake until bubbling in center and brown on top, about 1 hour. Let cool for 30 minutes and serve.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15
Personal Notes:
Personal Notes:
I serve this with vanilla ice cream. It is one of the best desserts I have ever made!

 

 

 

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