Blueberry Crisp

Oh boy, I've been really bad at posting lately. So bad that I've started to forget to take pictures of things. I'll have to go back in time and post some older things later, but I'll start back up with the most recent. My mom and my friends Kristina and Mike came over on Sunday so my mom and I could visit with their adorable 9 and a half month old son, Benjamin. Since I was playing hostess, I made my broccoli and cheddar quiche, my mom made a salad, and I also made some blueberry crisp. This is one recipe from Martha Stewart Living magazine that I had to sort through a pile of magazines to find this time around. Next time, I'll know exactly where to look.

Well, I did neglect to take a photo of the finished product, and since it's just about gone now, here's a little dish:




The blueberries are ones I froze last summer, and they still taste plump and sweet. This is a nice little spring/summer treat!

Blueberry Crisp
Adapted from Martha Stewart Living

Serves 8

• 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

Directions

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 a 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.