What happens when you find blueberries in your freezer, on a rainy week in June, when you’ve done most of your chores and you want to procrastinate doing any laundry?
You make blueberry crisp, of course!
Except in my case, out of necessity, I changed up a recipe I found on the blog savorysweetlife.com and made it my own. I kinda had to, because I didn’t have quite enough blueberries. oops.
This recipe I’m going to share with you is how it turned out – and yes, it was really, really yummy! I thought I should share it now because blueberries are about to be in season…
Seriously, you may need this recipe on hand…
Double Berry Crisp
Ingredients:
- 1 cup sugar
- 3 tablespoons flour
- 4 cups blueberries and 2 cups chopped strawberries
- 1 tbsp of lemon
- 1 cup flour
- 1 cup brown sugar
- ½ cup (1 stick) cold unsalted butter, cubed in ½-inch squares
- 1½ cups rolled oats
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- Vanilla ice cream or whipped cream
Instructions:
- Preheat the oven to 400 degrees F.
- Spray a 9×13-inch baking dish with non-stick spray.
- In a large bowl, mix the sugar and flour.
- Add the blueberries, strawberries and lemon juice and gently toss with the sugar. Transfer the blueberries to the prepared baking dish.
- In a food processor, add the flour, brown sugar, and butter and pulse the ingredients until it resembles coarse meal. If you don’t have a food processor, work the mixture with your fingers by rubbing the ingredients between your thumb, fingers.
- Add the oats, cinnamon, and salt.
- Evenly sprinkle the mixture over the berries.
- Bake for 45 minutes or until the topping is slightly brown. Serve the crisp hot or cold with a scoop of vanilla ice cream or a dollop of whipped cream.
It is definitely worth the 10 minutes this takes to throw together! Give it a try and satisfy your summertime blueberry cravings.
daily portion 