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Ingredients
| unsweetened frozen blueberries (unthawed): 7 cups |
| ground cinnamon: 1/4 tsp |
| allspice: 1/4 tsp |
| vanilla extract: 1 tsp |
| powdered sugar (unsifted): 1 cup |
| light brown sugar (packed): 1/4 cup |
| salt: 1/4 tsp |
| lemon juice: 2 Tbl |
| salted butter: 3 Tbl (melted) |
| unbleached all-purpose flour (unsifted): 1/4 cup |
| unbleached all-purpose flour (unsifted): 1 1/4 cups |
| granulated sugar: 1/2 cup |
| salt: 1/4 tsp |
| ground cinnamon: 3/4 tsp |
| salted butter (melted): 6 Tbl |
| vanilla extract: 1/2 tsp |
| almond extract: 1/4 tsp |
Blueberry Crisp
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
75 min -
Servings
1 serving(s)
Tags
- To prepare the blueberries: Place the berries in a microwave-safe bowl, and heat them for 4 to 5 minutes, till they're thawed and beginning to warm.
- Combine the berries with the remaining filling ingredients, and spoon the mixture into a lightly greased 8" round cake pan, 9" pie pan, or 9" round cake pan; if you use an 8" pan, be sure it's at least 2" deep.
- Bake the berries in a preheated 350°F oven for 30 minutes, until the berries are starting to bubble.
- Meanwhile, make the topping: Whisk together the dry ingredients.
- Add the melted butter and flavors, mixing till coarse crumbs form.
- Set the topping aside.
- Remove the berries from the oven, and spread/sprinkle the topping over the berries.
- Bake for an additional 45 minutes, until berries are bubbling and topping is beginning to brown.
- Remove from the oven, and allow to cool completely, preferably overnight.
- If you serve the crisp right away, it'll be very liquid; allowing it to set up overnight lets the berries reabsorb some of their juices.
- Next day, serve the crisp plain, or à la mode.
- Heat it briefly (about 30 seconds) in the microwave, if desired, to provide a nice warm bed for the ice cream!