This morning we awoke to an outdoor temperature of 54° and an inside temperature of 59°. What better way to start a Blue Monday than with a Blueberry Crisp? It warmed the house to a comfy 70°, filled the air with sweetness and lifted our Monday morning blues away with each yummy bite.
Blueberry Crisp (serves 12)
An easy to prepare, go to summer dessert that is perfect for anytime of the day. Other fruits can easily be substituted too. Serve warm or at room temperature with homemade ice cream or fresh whipped cream. Yummy!
Crust Ingredients:
1 – cup butter, room temperature
½ – cup sugar
2 – cups flour
Filling Ingredients:
2 – lbs. Blueberries
½ – cup sugar
Topping Ingredients:
1 – cup flour
½ – cup sugar
½ – cup brown sugar
1 – teaspoon cinnamon
2 – cups rolled oats
1 – cup butter, chilled and sliced
Preparation: Preheat oven to 375°.
1) Mix all crust ingredients together in the bottom of a 9×13 cake pan. Press mixture evenly over the bottom of the pan.
2) Toss blueberries with sugar and pour over the crust in the cake pan.
3) Mix all dry topping ingredients together in a bowl.
4) Cut the butter slices into the dry ingredients, until mixture is crumbly.
5) Layer crumb topping over blueberries.
6) Bake in a 375° oven for 35 to 40 minutes or until top is golden brown.
7) Remove from oven and allow the crisp to come to room temperature before cutting. That is, if you can wait…. 🙂