I love warm fruit desserts, and wanted to make one with my giant supply of blueberries. I was tempted by this slump recipe, but opted for a more simple Williams Sonoma blueberry crisp that got good reviews on line.
Next time, I'll try the slump, though.
Here's the crisp recipe...I almost want to go get more blueberries so I can make more. I melted a little extra butter and poured it over the oats mixture to get a crispier crust. Serve warm with vanilla ice cream for maximum enjoyment.
Williams Sonoma Blueberry Crisp
Ingredients:
- 4 cups fresh or frozen blueberries
- 1 Tbs. fresh lemon juice
- 3/4 cup firmly packed light brown sugar
- 1/2 cup all-purpose flour
- 1/2 tsp. ground cinnamon
- 4 Tbs. (1/2 stick) unsalted butter or margarine,
at room temperature, cut into pieces - 3/4 cup rolled oats
Directions:
Preheat
an oven to 375°F. Grease a shallow 1 1/2-quart baking dish with butter
or margarine, or spray with vegetable cooking spray.
Spread the blueberries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice.
In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats until well combined. Sprinkle evenly over the blueberries.
Bake until the top is golden and the blueberries are bubbling, about 30 minutes. Transfer to a wire rack and let cool. Serve hot or warm.
Spread the blueberries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice.
In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats until well combined. Sprinkle evenly over the blueberries.
Bake until the top is golden and the blueberries are bubbling, about 30 minutes. Transfer to a wire rack and let cool. Serve hot or warm.
Serves 6.
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