Tuesday, July 19, 2011

Blueberry Crisp

Last week we went on this AMAZING family reunion to a beautiful lake in Missouri called Table Rock Lake. We wound far back into rolling green hills and quaint farms to our cabins on the lake.  It was secluded, beautiful, relaxing and wonderful.  There was a you-pick berry farm a few miles away that we frequented throughout the week, coming back with blueberries and blackberries to garnish everything.  While at this farm we had a big bowl of the most delicious Blueberry Crisp with a huge scoop of vanilla ice cream on top.  We were in blueberry heaven!  So when we got home, we just knew we couldn't wait until our next family reunion to get more of that amazing crisp.  I set out finding a recipe to rival it.  After looking through a million different recipe, I decided I would just give it a try with all the parts I loved the most.  This recipe is what I came up with, and yes, it rivals the one we had at that berry farm!
Besides, July is national Blueberry month, so go get some blueberries!

Blueberry Crisp
(6 servings)

4 cups FRESH blueberries (I guess you could use frozen if you absolutely can not find fresh ones)
1 T fresh lemon juice
1 T cornstarch
1/4 cup sugar 
3/4 cup firmly packed dark brown sugar
1/2 cup flour
1/2 t cinnamon
4 T butter, at room temperature
3/4 cup quick oats
1/2 cup pecans, chopped 
1 t vanilla
a dash of nutmeg

Preheat oven to 375. Grease a 9x9 inch square pan or 2-quart baking dish.

Mix together the cornstarch and lemon juice and toss with the blueberries.  Spread these evenly into the prepared pan.

In a bowl, using a pastry blender or fork (I just use my hands), mix together the brown sugar, flour, cinnamon,nutmeg, butter, oats, vanilla, and pecans until combined and crumbly.  Sprinkle evenly over the blueberries in the pan.  

Bake for about 30 minutes until the top is golden brown and the blueberries are bubbling.  Serve warm with a scoop of vanilla ice cream.

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