My new favorite summertime dessert? This Blueberry Crisp! With blueberries just coming into season, and summer being the prime time to enjoy fresh ice cream…this humble pairing is absolutely outrageous. It’s just so delicious….you’ve just got to try it!
Watch how Scot Haney & I whip up this crazy good dish on today’s Better Connecticut at 3! (Video of the segment will be posted on the blog in a few days.)
Enjoy! Love, Nora
Summertime Blueberry Crisp
(fills (1) 8-10 oz. baking dish)
6 cups fresh blueberries, washed
1/2 cup sugar
2 tablespoon corn starch
1 teaspoon freshly squeezed lemon juice.
1/4 teaspoon Sea or Kosher salt
3/4 cup flour
1/2 cup of Irish Oatmeal
1/3 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon Sea or Kosher salt
1 stick (8 tablespoons) unsalted butter, room temperature and cubed
Preheat oven to 375 degrees F.
Make topping: Using a mixer, cream together softened butter until light in color.
Mix together dry ingredients: flour, oats, baking powder, and salt. Add to creamed mixture.
Using your hands, work together to form small clumps.
Make filling: Into a large bowl add blueberries, sugar, cornstarch, lemon juice, and salt.
Using your hands, gently toss together.
Pour filling mixture into 8” or 10” baking dish. With spatula, spread evenly.
Cover with topping evenly.
Bake for about 50 minutes to 1 hour, or until topping is highly browned.
Let cool before serving.