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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Blueberry Crisp Recipe

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This recipe for Blueberry Crisp is from The Hochberg Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup granulated sugar
2 tbsp of cornstarch (increase by a tbsp or two if berries seem very juicy)
6-7 cups of blueberries
1 tbsp of fresh lemon juice
1 tsp lemon zest
1 cup all purpose flour
3\4 cup oats (not the quick cooking kind)
1\2 cup packed light brown sugar
1 stick of cold butter, diced
1\2 teaspoon ground cinnamon
Directions:
Directions:
1. Preheat oven to 375º. Stir together berries, lemon zest, and lemon juice in a large bowl. In a small bowl stir together granulated sugar and cornstarch. Add this to the berries and stir to evenly coat. Spoon berries into a large greased glass or ceramic baking dish.
2. In the same large bowl- no need to wash it- combine flour, oats, brown sugar, butter, and cinnamon. Mix and knead it (hands work best!) until large crumbs form. Pour evenly over berries in the baking dish.
3. Place a sheet of foil under the baking dish to catch any juice that might bubble over during baking. Bake on the middle oven rack for 35-40 minutes or until top is browned and fruit is bubbly at edges. Cool for at least an hour. The longer it cools, the more the berry layer will firm up.
4. Serve alone, with whipped cream, or vanilla ice cream.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
I have substituted apples, red raspberries, and blackberries for the blueberries and all variations have been delicious!

 

 

 

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