Are blueberries in abundance where you live right now? They are everywhere here in New England. Every grocery store has a special on them, and because I just love these juicy little berries, I cannot resist buying pint after pint. This leads, of course, to an abundance of blueberries not only in the grocery stores, but in my refrigerator as well.
So what do I do with all of this delicious fruit? (Let’s face it, there are only so many smoothies one can drink :o)) I immediately thought of making blueberry muffins, however, I had just made some banana muffins the other day, and decided we did not need 24 muffins sitting around the house; that’s just asking for trouble. Thinking a little outside the box, I decided to use my favorite fall recipe for apple crisp, and transform it into a summer treat, instead. Yep, blueberry crisp. It. Was. Awesome.
What is your favorite way to eat blueberries? Let me know below!
Paula’s Notes: You can make this recipe in one 8×8 pan, or in 6 7-8 oz ramekins for individualized desserts.
Inspired by my old Betty Crocker cookbook
- 4 cups blueberries
- 4-6 tbls. granulated sugar (depending on sweetness of berries)
- 1 tbls. cornstarch
- 1 tsp. lemon juice
- 3/4 cup brown sugar – packed
- 1/2 cup all purpose flour
- 1/2 cup oats
- 1 tsp. vanilla
- 1/3 cup butter – room temperature
- Vanilla ice cream or whipped cream for topping (optional…though highly recommended)
- Preheat oven to 375 degrees.
- Spray one 8×8 pan or 6 individual 7-8 oz. ramekins.
- In a medium bowl, gently toss blueberries with lemon juice, granulated sugar and corn starch.
- Transfer berries to baking dish or evenly distribute between ramekins.
- In a separate bowl, use a fork or spoon to thoroughly mix the brown sugar, flour, oats, vanilla and butter.
- Sprinkle oat mixture evenly over the berries.
- Place dish(es) on a baking sheet, and transfer to a preheated oven for 25-30 minutes, or until berries are bubbling and the topping is golden brown.
- Serve warm and top with ice cream or a dollop of whipped cream, if desired.