Image by alykat
Last weekend I found a good deal on fresh blueberries and decided to try something a little different from my usual standby of blueberry muffins. Hence the blueberry crisp — like a cobbler, but with an oatmeal crust.
The recipe, adapted from the Better Homes and Gardens New Cookbook:
2 pints (4 cups) fresh blueberries
2 tablespoons sugar
1/4 cup plus 3 tablespoons all-purpose flour
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 teaspoon cinnamon
1/4 cup (1/2 stick) unsalted butter
1/4 cup chopped walnuts
Preheat oven to 375 degrees.
Combine 2 tablespoons sugar with 3 tablespoons flour. Toss with blueberries. Place in a 2-quart square baking dish.
For topping, in a medium bowl combine oats, brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over blueberry filling.
Bake for 30-35 minutes, or until fruit is tender and topping is golden.
Makes 6 servings.
