Where I live (Connecticut), Memorial Day Weekend is the “official” start of outdoor grill/BBQ season. Sure, some people use their grills all year, even in the depth of winter. And some start around April. But the weather has been crummy, so — no grilling for me until this weekend.
I need a nice, summery dessert for after, right?
Here it is. Blueberry Crisp. Really simple and easy. Oaty, lightly sweet and with a gently crispy crust. You can make it dairy or parve. Goes well after anything you might have grilled for dinner. Good stuff for Father’s Day too. And July 4th.
Notice that there isn’t too much sugar in either the filling or the crust. Doesn’t need more.
Blueberry Crisp with Oat-Streusel Crust
Filling:
4 cups fresh blueberries
3 tablespoons sugar
1 tablespoon lemon juice
2 tablespoon all-purpose flour
Crust:
1/3 cup all-purpose flour
1/3 cup quick cooking or rolled oats
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup cold unsalted butter, vegetable shortening or margarine, cut into chunks
Preheat the oven to 350 degrees. Combine the blueberries, sugar, lemon juice and flour in a baking dish. Set aside. Place the flour, oats, brown sugar, cinnamon and salt in a bowl and mix ingredients to distribute them evenly. Add the butter and work it into the dry ingredients with fingertips or a pastry blender until the mixture looks like coarse meal (or pulse in a food processor). Place the oat mixture over the fruit. Bake for 30 minutes or until the crust is crispy and brown.
Makes 4-6 servings.