Blueberry Crisp


A crisp, a crumble, a strudel. I don’t know the difference, really. The kind I like is full of oats, sugar, and of course, butter. I call it a crisp because it is crispy and delicious. Also, a crisp topping is a lot easier to make than pie crust if you ask me.

We went crazy at the store last week and bought a huge tub of blueberries, but through a series of events that kept us away from said blueberries we didn’t eat up nearly enough of them last week. And so, blueberry crisp.

This recipe turned out pretty well. I might add some more sugar and maybe a little less of tapioca next time. And, maybe I’ll smash some of the berries, maybe.

Filling Ingredients:

  • Fresh blueberries (about 2 pints or enough to fill up your pie plate)
  • Heaping tablespoon tapioca
  • Tablespoon white sugar
  • 1/2 teaspoon cinnamon

Crisp Ingredients:

  • 1 c. oats
  • 1/2 c. all purpose flour
  • 1/2 c. packed light brown sugar
  • 1/2 teaspoon cinnamon
  • dash of salt
  • 1/2 c. butter

What to do:
Preheat oven to 350 degrees. Coat the inside of a 9 inch pie plate with butter, then add the blueberries, tapioca, sugar and cinnamon. Toss to mix evenly. Make the crisp by adding the first five ingredients to a bowl. Then add the butter in small pieces. Ideally, you’ll cut this in with a pastry cutter, but I always use my hands to incorporate the butter and it works just fine. When the butter is incorporated, dump it over the blueberry mixture. Place the whole shebang in the oven for about an hour. You may want to place a cookie sheet under the pie plate to catch any juices that might leak out. When the topping looks browned and delicious, take the crisp out of the oven and let cool for at least 10 minutes. Then dive in.

We didn’t have any ice cream because I guess we ate it all, but it would be really tasty with some nice vanilla. I had mine with milk and it was still pretty good.

Notes:

  • I don’t like things too sweet, but if you do, add some more sugar to the blueberries. There are a lot of recipes that recommend between 1/3 c.- 1/2 c!
  • The tapioca is kind of interesting. If it doesn’t get mixed in evenly, you can get some tapioca globs, but I like that. Most recipes used a couple tablespoons of flour instead.
  • I think it might be good to add a couple peaches, peeled and chopped. And/or perhaps smash up some of the berries for a smooshier consistency. That’s right, I said smooshier.
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