In Season: Blueberry Crisp

blueberry-bushThis time of year I’m in blueberries up to my eyeballs…which isn’t a bad thing!  I knew a blueberry dessert of some sort was in my future, but I just wasn’t feeling a blueberry pie vibe.  As much as I love pie, for some reason a flaky but super-fattening crust wasn’t calling my name (it is beach season, after all!).   After wondering aloud to my mother about what I should do with my bounty, she suggested a blueberry crisp.   She makes a wonderful apple crisp with an oatmeal topping and thought substituting blueberries for the apples should work nicely.  I did a little digging around online and found a recipe which was just what I wanted.  It combined blueberries with an oatmeal topping similar to my mom’s, but added slivered almonds to the mix for a little extra flavor and crunch.

This recipe couldn’t be easier—even for those of us who are not born-bakers.   Simply toss the berries with some cinnamon and brown sugar in a pie plate, and sprinkle  with the oatmeal-almond topping which you mix with your fingers.  Bake, add a scoop of vanilla frozen yogurt (or cinnamon ice cream would be even better!), and enjoy.  The entire recipe takes only about 10 minutes to put together, plus baking time!   Not to mention, it is relatively low in calories!

Now that is what I call “easy as pie”!

Blueberry Crisp with Oatmeal and Almond Topping  

From Epicurious.comphoto1

Yield: Makes 6 servings
3 1/2-pint baskets fresh blueberries
2 tablespoons plus 1/4 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon

1/2 cup quick-cooking oats
2 tablespoons all purpose flour
1/4 teaspoon salt
2 tablespoons (1/4 stick) chilled unsalted butter, cut into small pieces
1/4 cup sliced almonds

Non-fat vanilla frozen yogurt

Preheat oven to 350°F. Rinse blueberries. Drain, allowing some water to cling to berries. Place berries in 9-inch-diameter glass pie dish. Sprinkle with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries. Stir oats, flour, salt, and remaining 1/4 cup brown sugar to blend in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form. Stir in almonds. Sprinkle oat mixture evenly over blueberries. Bake crisp until berries are bubbling and topping is golden, about 35 minutes. Serve warm, each serving topped with a spoonful of frozen yogurt.

Per serving (including yogurt): calories, 200; total fat, 7 g; saturated fat, 3 g; cholesterol, 10 mg
Nutritional analysis provided by Bon Appétit


Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.


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3 Responses to “In Season: Blueberry Crisp”

  1. pwick3 Says:

    Is there a way that this blog can come with samples to
    taste? Wouldn’t that be wonderful!! Mmmm….

  2. Sarah Says:

    Yes, I miss the fresh blueberries now, but not the summer heat! October is here and it’s finally getting cooler.

    Yep, what a concept! A blueberry crisp is super simple and quick – I totally agree that it must be served with ice cream! See my recipe version here:


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