Blueberry Crisp

Perfect Pairing: Vanilla ice cream

This is officially my new favorite dessert…. to eat and make!   There is nothing exceedingly fancy or sophisticated about this blueberry crisp but it is so tasty and very easy to make.  I adapted a recipe that was recently featured in Cooking Light magazine.  I added some lemon zest to the berries, removed the walnuts, decreased the salt, increased the cinnamon and doubled the amount of oatmeal.  All of these changes are noted below.

The blueberries are tossed with corn starch, vanilla, brown sugar and lemon zest.  They are topped with a combination of flour, cornmeal (adds a nice crunch), brown sugar, cinnamon, butter and oatmeal.  The oatmeal portion is combined in a food processor which makes it a piece of cake, er crisp, to put together but it chops up the oatmeal more than I would like.  I like to sprinkle some whole old fashioned oats on top right before it goes in the oven so you still see the oats.

The Perfect Pairing for this crisp is nothing original but it is a necessity.  This blueberry crisp is best served warm with a scoop of vanilla ice cream or frozen yogurt.  Enough said.

Blueberry Crisp

Adapted by Lindsay at Perfecting the Pairing from Cooking Light

Printable recipe

Ingredients:

·         4 tsp cornstarch, divided

·         2 Tb brown sugar

·         ¾ tsp vanilla extract

·         1 lb fresh blueberries (two small containers)

·         Zest of one small lemon

·         ½ cup flour

·         ½ cup packed brown sugar

·         ½ cup old-fashioned rolled oats

·         2 Tb cornmeal

·         ¼ tsp salt

·         ½ tsp cinnamon

·         ¼ cup chilled butter, cut into small pieces

Directions:

Preheat oven to 375 degrees F.  Spray an 8x8 baking dish with cooking spray and sprinkle 2 tsp of cornstarch evenly in the dish.  Combine remaining 2 tsp of cornstarch, 2 Tb brown sugar, vanilla, blueberries and lemon zest in a medium bowl.  Pour into prepared dish.

Add flour, ½ cup packed brown sugar, oats, cornmeal, salt and cinnamon in the bowl of a food processor.  Pulse twice to combine.  Add the chilled butter and pulse until mixture resembles coarse meal.  Spoon topping over berries, pressing down lightly.  Sprinkle 2 Tb of oats on top, if preferred.  Bake at 375 for 30 minutes or until filling is bubbly and topping is golden.

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