Wednesday, August 8, 2012

Blueberry Crisp

I saw this recipe in a magazine a while back and thought it looked quite good! So, I made a copy of it and made it last night for dessert. This is a Martha Stewart recipe and it is very good, a nice take on a crisp. I particularly enjoy the crunch of the almonds in the crisp topping.

Blueberry Crisp

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

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.

**Mine did not take the full hour - just about 45 minutes. Please do let it cool before serving. Quite delicious.**

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