With the title of this post I am fully admitting to you all that I am on a bit of a blueberry high right now. When you go pick a fruit right off the bush, vine, tree, etc., you don't feel as if you are doing it justice if you don't go home and make a dish that magnifies that fruity star as soon as you are able! Plus, when your sweet hubby has requested a blueberry crisp at some point and your fridge is holding a plethora of blueberries, you go ahead and make that handsome man a crisp.
Thank you, Pinterest and Martha Stewart, for this tart, sweet, happy-dance worthy blueberry dessert!
For the Filling:
6 cups (3 pints) blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
For the Topping:
3/4 cup all-purpose flour
1/2 cup rolled oats (or chopped nuts, such as almonds)
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) unsalted butter, softened
1/3 cup sugar
1. Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
2. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
3. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.
Enjoy the deliciousness, my friends!