Blueberry crisp

Is it blueberry crisp or blueberry crumble? Well, by either name, it’s delicious!

I recently found myself with more blueberries than we could eat, so a simple blueberry crisp seemed the easiest way to dispatch them. Especially in summer, when the berries are so good, you don’t need a lot of ingredients to make them sing.

The filling has just a little sugar and lemon juice, and some cornstarch to slightly thicken the juices; the oats in the topping provide a nice texture.

I’ve discovered that you can mix the filling in the baking dish (saving one bowl to wash) and stir the topping by hand (instead of using a mixer), with no impact on the resulting dish.

I added whipped cream and some edible flowers from my CSA bag for the photo above, but usually I eat a big bowl of crisp without any embellishments. It’s perfect just as it is!

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Blueberry crisp

2 pints blueberries (or a little more, it’s forgiving)
1/4 cup sugar
1 tbsp cornstarch
1 tsp lemon juice
Pinch of salt

6 tbsp salted butter, softened
1/4 cup sugar
1/2 cup flour
1/2 cup rolled oats
1/2 tsp baking powder

Preheat oven to 375º.

For the filling: mix ingredients in a 9″ square pan.

For the topping: cream butter and sugar either by hand or with a mixer, then stir in remaining ingredients. Use your hands to finish combining, and spread in clumps over the filling.

Bake for 40-60 minutes, until blueberries are bubbling and topping is golden.