I ended up (long, boring story) with 25 pints of blueberries yesterday. Twenty five pints! One pint has about two cups—that means we’re talking about 50 cups of blueberries. Whew. I’ve stuck most of them in the freezer. But I have really had fun trying to think of all the things I want to make with them. I decided to make a blueberry crisp. I really like pie. Pie is dangerous, I pick at it. The crust is my favorite. I cannot do that to my figure. But a crisp is, well, healthier and still so delicious. And much, much easier and faster to make!
I quickly glanced at a few recipes here and there on the internet, but ultimately decided on my own recipe with the amounts of ingredients I thought sounded good. And I’m mostly talking about the crisp topping—I did at least double the amount it seemed like most recipes had. I flavored the blueberries with some lime zest and juice. I just really like that combo. You could use lemon if you want, but if you haven’t tried blueberries and lime, you must!
Blueberry Crisp with Lime, by Katrina, Baking and Boys!
4 1/2 cups fresh blueberries (or frozen, but not thawed)
1/2 cup granulated sugar
zest of one lime
juice of one lime
1 heaping tablespoon cornstarch
1/3 cup brown sugar
1/2-1 teaspoon cinnamon (to taste)
1/4 cup flour
1 1/4 cups old fashioned oats
5 tablespoons unsalted butter, cold and cut in to small pieces
Preheat oven to 375 degrees. Spray a 9x9 inch square baking pan with cooking spray. Set aside.
Carefully stir the blueberries, sugar, lime zest and juice and cornstarch together in a bowl until the berries are coated with the sugar and cornstarch. Spread the berries evenly in the prepared pan.
In another bowl, combine the sugar, cinnamon, salt, oats and flour and whisk together. Add the butter and mix it in with the dry ingredients by rubbing it together with your fingers, until all the butter is incorporated into the oat mixture. Sprinkle the crisp topping evenly over the blueberries. (Here is where I “cheated”, I had about a cup of crisp topping that I’d made something with last week and saved some in the freezer and I also sprinkled that on top, so since I love the topping so much, I would probably just double the topping recipe here. Sometimes I might use it all and sometimes no necessarily. You can store crisp topping in your freezer for a few months.)
Bake for about 40 minutes, until the topping is golden and some of the blueberries have bubbled up around the topping. Cool on a wire rack until warm.
I invited some family over for dessert tonight. The crisp and some homemade ice cream I’d made were all gobbled up along with some chocolate chip cookies I had also made the day before.
What will I make with some of the blueberries next? Kevin voted for muffins.