I chose this recipe for today’s Martha Mondays. I recently spent some time with the new Martha’s American Food cookbook (disclosure: the publisher sent me a copy after I requested it). This is a really great collection of regional specialties from around the country. I have marked a lot of recipes I want to try! The  blueberry crisp was very easy to put together and turned out nicely. I served it with vanilla ice cream. I modified the recipe to include cinnamon in the filling and the topping (a pinch in the topping and about 1/2 tsp in the filling) and I also increased the amount of sugar in the blueberries by about 1/3 cup. Also, as I was typing in the recipe below, it hit me that I forgot to add in the baking powder, so the recipe works even if you forget that! I loved the bit of crunch this gets from the oats. This is the perfect summer dessert. We really enjoyed this, and my in-laws whom I served it to loved it!

A note about Martha Mondays: We’re going to take a break for a couple of weeks. I was going to suggest resuming on 8/20, but Pru is taking a blogging break for August and I thought maybe everyone would like a break during the hottest part of the summer as well.  How does getting started again on Sept 3  with a pick from Megan sound?

Blueberry Crisp

For the filling:

6 cups fresh blueberries (3 pints)

1/2 cup sugar

1 tbsp cornstarch

1 tsp lemon juice

1/4 tsp coarse salt

 

For the topping:

3/4 cup flour

1/2 cup old-fashioned rolled oats

1/2 cup chopped nuts (optional – I did not use this)

1/2 tsp baking powder

1/2 tsp coarse salt

6 tbsp unsalted butter, softened

1/3 cup sugar

Preheat oven to 375. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice and salt. Transfer to an 8 inch square baking dish.

Make the topping: In a medium bowl stir together flour, oats, nuts, baking powder and salt. With an electric mixer on medium, cream butter and sugar until light and fluffy. Stir flour mixture into butter. Using your hands, squeeze topping pieces together to form clumps.

Sprinkle topping evenly over filling. Bake until filling is bubbling in center and topping is golden brown, about 1 hour. Transfer to a wire rack and let cool 30 minutes before serving. Serves 8.

 

I chose this recipe for today’s Martha Mondays. I recently spent some time with the new Martha’s American Food cookbook (disclosure: the publisher sent me a copy after I requested it). This is a really great collection of regional specialties from around the country. I have marked a lot of recipes I want to try! The … Read more →