Blueberry Crisp

We are eating berries like crazy right now!  Blackberries, strawberries, blueberries, and red raspberries are all (fairly) cheap and we all love them.  Soon we will make our yearly trip to Honeybear Orchards to pick black raspberries and apricots, but for now, Wal-Mart, Costco, and the local fruit stand are keeping us well-supplied.

Mostly we just make them all into fruit salad or throw a handful on a bowl of cereal, but over the weekend I decided to make blueberry crisp. 

First, fill your entire 13x9 pan with blueberries.

I’m not sure how many cups this was, I guess I should have measured!  But I used about half of a 32 ounce package from Costco, so maybe 4 cups?  Bad blogger.

Next mix together melted butter, cinnamon, flour, sugar, and some oats, then spread the mixture over your blueberries.  Dot that baby with lots of butter, and sprinkle with more cinnamon.

Don’t worry, the healthy blueberries and oats cancel out all that butter.  Scout’s honor.

After you bake for about 50 minutes, let it cool a bit, and then serve it warm with ice cream.  Dave made his homemade vanilla ice cream, and it was (almost) better than the blueberry crisp.

And together, the crunchy, warm blueberry crisp mingled with the sweet velvety melting ice cream made for an immensely satisfying dessert. 

This recipe is actually my apple crisp recipe, and I took a chance that the blueberries would work out okay (which they did!) (and that’s also why I didn’t know how any cups of blueberries to use) (and I have to say, it was even better than the apple crisp) (how many parentheses is too many?)  I think you could probably adapt this recipe using other fruits such as blackberries, peaches, and maybe sour cherries with success…

Blueberry Crisp

4 cups blueberries (or enough to cover the bottom of a 13x9 pan)

1/2 c. butter, melted

1 c. flour

1 c. sugar

1 c. quick cooking oats

2 T.  cinnamon, divided

1/4 c. butter

-Preheat oven to 350 degrees.

-Place blueberries in a 13x9 pan.

-In a bowl, mix together (with fork) flour, melted butter, sugar, oats and 1 T. cinnamon.

-Sprinkle flour mixture over blueberries.

-Dot with 1/4 c. butter.

-Bake 50 minutes.

-Serve warm with vanilla ice cream!

I am linking this recipe with Foodie Friday.