Baking

Blueberry Crisp


A few weeks ago, we had family visiting from New England.  They brought some lovely New England blueberries.  Yumm!  I made this very easy blueberry crisp from my favorite baking book, The King Arthur Flour Baker’s Companion.  According to them, crisps and crumbles are not the same.  A crumble has oatmeal in the topping, while crisps do not.  I love that I don’t need to bother with pastry.  This was so quick and easy. Click on the title for a printable version.

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Blueberry crisp

Filling

2 pints (4 generous cups, about 24 ounces) blueberries, cleaned and stemmed

1/2 cup (3 1/2 ounces) sugar

1/4 cup (1 ounce) unbleached all-purpose flour

1/4 teaspoon salt

2 teaspoons lemon juice, or 2 drops of lemon oil

Topping

1 1/2 cups (6 1/4 ounces) unbleached all-purpose flour

1/4 teaspoon salt

1/2 cup (3 1/2 ounces) sugar

10 tablespoons (1 1/4 sticks, 5 ounces) butter melted

1 cup (3 1/2 to 4 ounces) walnuts or pecans, chopped

Grease and flour a 9-inch ie pan.  Preheat oven to 350°F

Filling: Put the berries in the pan.  Mix the sugar, flour, salt, and lemon together, and sprinkle this mixture over the berries.

Topping: In a medium-sized mixing bowl, stir together the flour, salt, sugar, melted butter, and nuts.  Sprinkle the topping over the fruit.

Bake the crisp for 45 to 50 minutes, until the top is golden and the filling is bubbly.  Cool slightly, then serve warm, with vanilla ice cream, whipped cream, or pouring cream.

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