Aug. 25, 2010 Whip It Up Wednesday

Whip It Up Wednesday: Blueberry Crisp

At least it is still Wednesday and I get to post this recipe! We have been having some internet issues at home, so doing work has been a little difficult. Let's hope this works! This new recipe is full of yumminess and antioxidants (the good for ya stuff). Blueberries!!! We love em!
We got this recipe from David's executive assistant Bea, who found the recipe in Saveur Magazine 
Blueberry Crisp  
SERVES 4 – 6 
"If you are lucky enough to find yourself with an overabundance of blueberries, this easy-to-make crisp is delicious way to prepare them. This crisp can also be made with peaches, plums, or other summer berries."  
6 cups (3 pints) blueberries, washed and stemmed 
1⁄2 cup granulated sugar 
1 1⁄4 cups flour 
2⁄3 cup brown sugar 
Pinch of salt 
10 tbsp. cold butter
1. Preheat oven to 350°. Toss together washed, stemmed blueberries and granulated sugar in a bowl, then transfer to a medium baking dish. 
2. Combine flour, brown sugar, and a pinch of salt in another bowl. Using two knives, work cold butter, cut into pieces, into flour mixture until it resembles coarse meal. Sprinkle mixture evenly over blueberries. +We used the food processor to mix up the butter and other ingredients so it was easy to sprinkle.  
3. Bake until berries are bubbling and topping is golden, about 50 minutes. Allow to cool for 15 minutes. Serve warm or at room temperature with heavy cream spooned over top. 
You can also serve it with heavy cream, whipping cream, or even ice cream.  
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