Blueberry Crisp from The Berkshires Farm Table Cookbook
This recipe is a classic fruit crisp with a topping of brown sugar, oats, whole wheat flour, and butter. There’s no easier way to enjoy the fresh fruits of summer!
By Yankee Magazine|Jul 22 2022|
Blueberry Crisp From <i>The Berkshires Farm Table Cookbook</i>
Photo Credit: Amy TraversoThis recipe from The Berkshires Farm Table Cookbook (Countryman Press, 2020), is a classic fruit crisp with a topping of brown sugar, oats, whole wheat flour and butter. A little bit of lemon juice and zest in the filling gives the berries extra zing, but you can eliminate the lemon if you prefer. There’s no easier way to enjoy the fresh fruits of summer!
Ingredients
1/2 cup packed light brown sugar
1 1/2 cups whole wheat flour
1 cup rolled oats
2 pints blueberries, washed and picked over for stems
1/2 cup granulated sugar
Zest and juice of 1 lemon
2 tablespoons cornstarch
Instructions
Preheat oven to 350℉. Lightly butter an 8-inch square baking dish. Place the dish on a sheet pan to catch any drips.
Prepare the topping: Melt the butter in a small saucepan over medium heat. Combine the brown sugar, whole wheat flour, and rolled oats in a medium bowl. Add the butter to the dry ingredients and stir to combine. Set aside.
Prepare the filling: Gently but thoroughly combine the blueberries, granulated sugar, lemon zest and juice, and cornstarch in a large bowl. Pour the berry filling mixture into the prepared baking dish and crumble the topping evenly over the fruit. Pack the topping down gently until uniformly thick.
Bake for 1 hour, or until the fruit is bubbling and the topping is golden. Transfer to a wire rack to rest for 10 minutes before serving.
Try adding peaches and cut back on the sugar and butter.
Looks yummy!
Mine were very good, but a little too sweet, will try cutting the sugar next time. They also came out very soft, even in the refrigerator so I put them in the freezer. They were awesome right out of the freezer!
My wife will be trying this recipe in the near future as she will be going blueberry picking with her sister this coming weekend. Looking forward to the Blueberry Crisp dessert.
Used what I had on hand–white flour, dark brown sugar and some turbinado. European style butter (84% butterfat). One of the best crisps I’ve ever had.
As I read this my mouth is watering. I will try this soon.
I’ve made this three times now and each time I’ve increased the corn starch, but it’s still runny. Do I need to to go to a 1/4 cup of corn starch to thicken the filing?