Thursday, September 15, 2011

Blueberry Crisp


I remember going blueberry picking as a kid with my mom, sister, and brother.  I remember the 5-gallon buckets full of berries that we brought home.  I remember gorging eating fresh blueberries to our little kids' heart's content.

Good memory.

A couple of years ago, I took my munchkins berry picking at the same local farm.  Only this time, I was the mom, and the drive seemed a lot farther away than it did in my childhood memory.  My kids were 6, 2, and baby.  

The 6-year-old did surprising well.  The 2-year-old, well, she was two.  The baby slept in the stroller.

I worked hard at having an upbeat, "this is so much fun" attitude.  

However, even as an adult, it wasn't over-the-top fun.  It was hot (even in the morning) and it was prickly.  

But the berries were wonderful.

All this said, this year, I chose the lazy mom way and ordered blueberries.  Fresh and local, but already picked and boxed nicely in 10-pound boxes.  I successfully avoided certain whining and fighting (as well as the experience for my kids, granted).  Sometimes momma sanity comes at a price.

Of course, they came the night before we left on vacation.  

So, into the freezer they went.  No gorging on fresh berries for days on end.

But, you know, when you bake those cute little blueberries in a crisp, it doesn't really matter if they were frozen.  Crisp is simple and wonderful and with just blueberries in this one, they get the chance to really shine.  Best of all, frozen berries lets you enjoy this deliciousness any time of the year!

Yum!

{Because this is so yummy and sharing is nice, I am sharing this over at It's a Keeper Thursday--come on over!}

Blueberry Crisp
Adapted from The Love of Cooking

Filling:
6 cups blueberries, rinsed and lightly dried (frozen blueberries can also be used--skip the rinse)
2 tablespoons cornstarch
1/4 cup sugar
pinch salt

Topping Mixture:
1/2 cup whole wheat flour
1/2 cup old fashioned oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup chopped pecans
4 tbl. unsalted butter, melted

Whipped Cream:
1/2 cup heavy cream
1/2 tsp. vanilla bean paste or pure vanilla extract
2 tbl. sugar

Directions:
Preheat oven to 375 degrees. Combine flour, oats, both sugars, cinnamon, nutmeg, and pecans in a bowl. Add butter and mix together.

In a mixing bowl, toss blueberries, cornstarch, sugar, and pinch of salt together.  Transfer the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. 

Bake uncovered for 40 minutes. 

For whipped cream, whisk together the heavy cream, vanilla bean paste or extract, and sugar on high until stiff peaks form.  Serve immediately on top of crisp.

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