We had friends over for dinner and I wanted to make a nice yet simple dessert. I’ve seen a lot of terrific recipes for crisps out there lately and I thought a blueberry crisp would be a perfect way to use up the last of the blueberries my neighbor Jack gave me. I decided to try this recipe from the Food Network because it sounded really simple to make and because it called for pecans in the crumb topping. I loved how sweet the blueberries were and I really enjoyed the crunch of the pecans. I served this blueberry crisp warm from the oven with homemade whipped cream. It was delicious – we all loved it.
How to Make a Blueberry Crisp:
- 6 cups blueberries, rinsed and lightly dried
- 1 tablespoon cornstarch
- 1/4 cup sugar
- Pinch salt
Toss the blueberries with cornstarch, sugar, and salt. Mix thoroughly.
Crumb Topping Mixture:
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/4 cup packed light brown sugar
- 1/4 cup sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3/4 cup chopped pecans
- 1/2 stick room temperature unsalted butter, cubed
- Whipped cream, for topping
Preheat oven to 375 degrees. Coat a baking dish with cooking spray.
Combine flour, oats, brown and white sugar, cinnamon, nutmeg, and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture.
Bake for 40 minutes. Serve with ice cream and/or whipped cream. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net