Monday, July 12, 2010

Blueberry Crisp With a Hint of Lime

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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

Crisp Topping:

1/3 cup brown sugar

1/2-1 teaspoon cinnamon (to taste)

pinch salt

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. 

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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. 

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What will I make with some of the blueberries next?  Kevin voted for muffins. 

18 comments:

Lisa said...

Blueberry coffee cake, blueberry pancakes, blueberry jam, or ice cream.

♥peachkins♥ said...

wow!!

Amanda said...

Ohhhh wish I lived close! I'd love to take some of those blueberries off your hands! :) This crisp looks great.

Jennifurla said...

Looks gorgeous, I will try blueberry and lime soon

Fallon said...

What a nice serving of ice cream to go with that crisp!

Blueberry muffins are always good and even blueberry pancakes!

Natalie said...

I'm so jealous-I want 25 pints of blueberries! How did you get your crisp to stay so intact once cut? Mine's always so runny!

Blueberry pancakes are great--I bet those would be good with lime zest too! I just posted some blueberry muffins a few days ago that were so yummy and pretty healthy! Could also make blueberry buckle, a trifle would blueberries...so many options! Good thing you have so many berries :)

Lisa Ernst said...

Now I'm fantasizing about what I would do with so many blueberries! Along with crisp, maybe some ice cream, and some smoothies with frozen banana and coconut milk, etc. etc. My ultimate crisp recipe comes from Lisa Yockelson who has a decadent recipe with a super rich, piled high topping. I save that for when I am having company and really want to impress!

steph said...

Looks great! I love blueberries.

Avanika [YumsiliciousBakes] said...

50 cups?? WOw!!!! I'd love to have even one of them :P The crisp looks great, one of the neatest I've ever soon. Mine are never blog-worthy :P

Emily said...

Sorry I have been absent lately, too! I've been busy as well. I hate getting behind on your blog because I love it.

This blueberry crisp looks amazing. Fresh blueberries are my favorite.

Donna-FFW said...

Blueberry Crisp .. perfect choice!! Will u bemaking jam as well? Blueberry pancakes? Muffins.. so many possibilities, so envious!! Crepes?

Paige said...

I really like blueberry and lime together (key lime cheesecake with blueberries...mmmm).

Would love to know how your muffins turn out.

CindyD said...

Eating Well's weekly email had all sort of blueberry recipes. And there's a nice cake in Dorie Greenspan's book.

Sweet and Savory said...

That's an interesting combination. I may have to make it to find out how it tastes. I can't imagine although lime could only make them better.

Eliana said...

This looks perfect Katrina, especially with that scoop of ice cream on top.

Kerstin said...

50 cups?!? Wow, how fun! Your crisp looks like the perfect way to start using up your stash.

jillbert said...

Sounds fabulous with the lime! I have a ton of blueberries in the freezer and a few fresh ones in the fridge, so I better get baking!

Jane said...

Oh my goodness! This looks delicious! Thanks for leaving 2 blueberry recipe links on my blog! Could you add them to my linky? Click on the blue frog button that says (Add your link)right above the comment section. That way my readers can see a pic of your blueberry recipes and click on the link to visit you!

http://www.makeaheadmealsforbusymoms.com/link-up-the-theme-is-blueberries/

Thanks!
Jane