Tuesday, July 26, 2011

Blueberry Crisp


Crisps are my absolute favorite thing to bake during the summer. They are fruit-filled desserts made with a yummy streusel or crumb topping. A crisp is the perfect way to enjoy the season's fresh fruit and only takes about 15 minutes to make. It is the perfect dessert for a summer dinner party– tasty, refreshing and relatively hassle-free. 

My love affair with crisps began one summer with this recipe for peach and raspberry crisp from the Barefoot Contessa. Since then, I have made crisps galore, but I never deviate from Ina's topping recipe. It's just so amazing and addictive that I can't bring myself to try any other variation.

A crisp is covered with a streusel topping while a cobbler has biscuit dough dropped on top

I have ventured to experiment with different types of fruit fillings, and Martha Stewart's blueberry filling tops the list, making this my second favorite crisp recipe behind Ina's. So, during the summer while I wait impatiently for the height of peach season, I stock up on blueberries at the farmers' market and keep this recipe handy at all times.

No one can resist a generous helping of warm blueberry crisp topped with a scoop of vanilla ice cream. It's the perfect ending to a summer meal and tastes just as great reheated the next day, which means you get to enjoy all the leftovers. Score!


Bon appetit!

Blueberry Crisp
Serves 8-10
Filling
6 1/2 cups fresh blueberries (a little more than 3 pints)
1/2 cup sugar
1 tbsp plus 1 tsp cornstarch
1 tsp plus a squeeze of fresh lemon juice
1/4 tsp coarse salt

Topping
1 1/2 cups all purpose flour
1 cup sugar
1/2 cup light brown sugar, packed
1/4 tsp salt
1 cup old-fashioned oats
1/2 lb. cold unsalted butter, diced

Preheat the oven to 375° F. To make the filling, combine all of the ingredients in a large bowl and stir. Transfer mixture to a 8 x 11.5-inch glass baking dish. Set aside.


To make the topping, combine all of the ingredients in the bowl of a stand mixer fitted with the paddle attachment. Beat on low speed until the mixture has come together and is crumbly and the butter chunks are pea-sized. Sprinkle evenly over the top of the blueberry mixture. Note: this recipe makes a lot of topping. That's my favorite part of the dish, but if you're not as crazy about it, freeze the leftovers for later use.

Bake until bubbling in the center and brown on top, about 1 hour. Let cool for 30 minutes before serving (with vanilla ice cream, obviously). To prep ahead of time, let cool and then refrigerate. Reheat at 350° or 375° F for about 20 minutes or until warm.

This crisp tastes just as great after a few days, so reheat some of the leftovers and treat yourself

Source: adapted from Martha Stewart & The Barefoot Contessa Cookbook

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