Blueberry Crisp

IMG_1943IMG_1944I am always looking for new ways to invent the wheel . What I mean by that is even though I have at least 4 great blueberry crisp and cobblers in my repertoire I am always looking for the next best thing in terms of a recipe. Maybe this one will be the one that’s the best one — sort of a FOMO feeling. In any event this is the crisp I made the other night and it was totally delicious and it will go into the rotation and because it has no white sugar it attracted my eye. It does have plenty of brown sugar though and it’s totally delicious and the Ben and Jerry’s vanilla ice cream didn’t hurt any either. Go out and snag some of those delicious ripe blueberries in the market now.  Somehow it’s just not the same when they are frozen.

It’s as easy as can be and makes for a very yummy dessert after a savory dinner.

*you can freeze this if you’d like to take advantage of the ripe blueberries. Just fully defrost before cooking.

*leftovers were even better than the first night!

Ingredients:

4 teaspoons Corn Starch, divided 2 for dish and 2 for berries

2 Tablespoons brown sugar plus 1/2 cup packed brown sugar

1/2 teaspoon vanilla extract

1 pound fresh blueberries

1/2 cup all-purpose flour

1/4 cup old-fashioned rolled oats

3 Tablespoons chopped nuts–I used chopped pecans but you can use walnuts too or omit the nuts all together

2 Tablespoons Cornmeal

1/2 teaspoon table salt

1/4 tsp. ground cinnamon

1/4 cup cold butter, cut into small pieces

Directions:

Pre-heat oven to 375 degrees

Coat an 8″ square glass or ceramic baking dish with cooking spray –I used Bakers Aid — I like it for baking. Sprinkle 2 teaspoons cornstarch evenly into the bottom of the dish.

Combine remaining 2 teaspoons cornstarch, 2 Tbsp. Brown sugar, vanilla and blueberries in a large bowl toss and place in prepared baking dish.

Combine flour and 1/2 cup brown sugar (packed) 1/4 cup rolled old-fashioned oats, nuts, cornmeal, salt  and cinnamon in the bowl of a food processor, pulse twice to combine. Add cold butter pieces and pulse about 5 times or until the mixture resembles a coarse meal like substance and everything is mixed together.  Spoon topping over blueberries, packing down lightly. Bake at 375 degrees or until filling is bubbly and topping is a golden brown.

Serve warm with frozen yogurt or ice cream.

 

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