Fruit crisps are our jam. What I mean is that we love them, although now that you mention it, we also tend to make them instead of jam when we have an abundance of fruit. This easy blueberry crisp recipe is among our very favorites.
A fine how do you do from New Jersey
Remember that time you pretended to hold your nose when someone mentioned New Jersey? Well. Now hear this.
Sure, sure, New Jersey has its share of inane drivers, terrible reality TV shows and dudes who use beauty products. Maybe more than its share. And sure, I grew up pronouncing my name with such a grating short “a” sound that I had to relearn how to say it when I got to college, like the victim of a tragic accident. Maybe you think that being born in New Jersey does constitute a tragic accident. Maybe I would have agreed with you now and again during one of my Teenage Girl Acts Awkward, Blames Upbringing phases or, later, a bout of High-Performing Woman Discovers Hidden Fraud: Herself.
But that ain’t right, jerkoff (as we like to say in New Jersey). And really, you don’t have to look past the blueberries to know that for sure.
Blueberry crisp makes up for everything anyway
Blueberries are the official state fruit of New Jersey, and New Jersey is the country’s largest supplier of fresh blueberries. Blueberries taste AWESOME! (as we like to say in New Jersey). Plus, they’re a superfood. So really, there’s not much more to say.
Just go ahead and make some blueberry crisp, and then leave your weepy, heartfelt apology to New Jersey in the comments. KTHXBYE. And no, that’s not my license plate number.
P.S. I love you.
For the filling
- 3 pints blueberries
- 1/4 cup sugar
- Scant 1/4 cup cornstarch
- 1 tablespoon lemon juice
For the topping
- 3/4 cup old-fashioned rolled oats
- 3/4 cup flour
- 3/4 cup brown sugar
- 8 tablespoons cold butter, diced
- Pinch of salt
- Preheat the oven to 375° F.
- In a large bowl, combine the blueberries, sugar, cornstarch and lemon juice. Toss to combine, and pour into a deep-dish pie plate.
- Wash and dry the bowl, and then combine the oats, flour, brown sugar, butter and salt. Mix them together thoroughly with your fingertips to form a crumbly topping.
- Distribute the topping over the fruit.
- Place the pie plate on a baking sheet to catch any drips. Bake until the topping is browned and the filling is bubbly, 40 to 45 minutes. Serve warm or at room temperature. Filling will thicken a bit as it cools.
To make this recipe gluten-free, use certified gluten-free oats and a gluten-free flour blend such as this one.