Blueberry Crisp

As I mentioned the other day, my mother in law has a large collection of blueberry bushes in her side yard.  We actually gave her some of them for birthday and Mother’s Day gifts about 30 years ago, as did Larry’s siblings, and now we all get to reap the bounty from those gifts.  30 year old blueberry bushes put out a LOT of blueberries and in a rainy year like this, they really out-do themselves.  That same cooler, rainy weather means I can be baking in July, something I would not dream of doing in an ordinary year when it is 85 to 90 every day.  Usually in July, we expend considerable effort in keeping the house as cool as possible, and turning on the oven is step in the wrong direction.  But this year?  Not a problem – bring on those luscious little orbs and I will throw together a Blueberry Crisp.

This is 5 cups of washed blueberries, in a 3 quart flat baking dish. No need to prepare the dish by greasing it – just lay the berries right in there.16Mix in 1/2 cup granulated sugar, a pinch of salt and the juice and zest from 1 lemon.26Then make the topping
1/2 cup soft butter
1 cup all purpose flour
3/4 cup dark brown sugar
1/2 cup oatmeal
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ginger36You could use a mixer to combine it all, but I use a pastry cutter, because it only takes a bit of effort. It should be nicely combined, with some nice big crumbs.3aSpread the topping evenly over the berries46Bake at 350º for 30 to 35 minutes. The berries should be all bubbly and the topping well browned and fragrant.55Cool for a bit, because that filling is like volcanically hot magma when it first comes out of the oven. Serve with lightly sweetened whipped cream, or vanilla icream.65It is so good – lemon and blueberries are wonderful together and the filling keeps a nice freshness, because it is isn’t thickened like pie filling. And, if it is too hot to turn on the oven where you live, freeze up some blueberries while they are fresh and use them when the weather is cooler – they will work just as well as fresh ones.

Another post you may like:  Fresh Blueberry Coffee Cake

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17 Responses to Blueberry Crisp

  1. zoe says:

    I wish I had a blueberry bush. This is a wonderful way to use them up!

  2. annbb says:

    Looks delicious! Love it with blueberries and peaches (and don’t bother peeling them – the peel goes away when baked) mixed together.

  3. This has such a beautiful color. Fresh baked cobblers make such a great smell throughout the house…gotta love them.

  4. CM says:

    Mmmmmm …. oh my! … this is torture …. seeing but not tasting!

    Blueberries do grow really well in your country. I remember picking blueberries with Nana Knight (I think 1982) from huge bushes on a blueberry farm not all that far from you.

  5. Ash says:


  6. Debbie Jean says:

    Oh wow, that looks so good and so easy!! Thanks for sharing!

  7. Laura says:

    That looks like heaven! If heaven were… purple. Who knows, maybe it is!

  8. ellyn says:

    I didn’t get any of that.

  9. Charlane says:

    mmmmmmmmmmmmmmm, looks so yummy

  10. veggiebelly says:

    30 year old blueberry bush…wow, thats impressive! Your dessert looks yummy! Looks like we both had crisp on mind…I made a cherry crisp :))

  11. Shirley says:

    Thanks for reminding me there are other ways to eat blueberries. We have such tasty blueberries now and sometimes it is nice to use them in a dessert rather than popping them in my mouth. Yummy!!

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  13. Gail says:

    We’re heading for Maine soon…I’m hoping the rainy summer has made their berry harvest big too…will bring a copy of this recipe in case there is a rainy day I feel like cooking while we are there:)…oh and definitely with vanilla ice cream!

  14. (le sigh) I can even SMELL it through the monitor.

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