Summer gives us many great gifts and I know I could go on and on but one of those great gifts are the fresh local berries! If I’m being honest, I would say that blueberry typically sits at the bottom of my favourite berries list yet something inside me (perhaps le bebe?) was feeling a blueberry crisp. Even though I’m usually more of a pie fan (all about that crust) the warm crisp served with ice cream didn’t seem like it could be beat. See the recipe below!
- 2 quarts of fresh blueberries
- 3⁄4 cup of sugar
- 2 tablespoons of cornstarch
- 1cup water
- 3 tablespoons lemon juice
- 1⁄2 teaspoon of pure vanilla
- 1cup all-purpose flour
- 3⁄4 cup regular oats
- 1 cup brown sugar
- 1 1⁄2 teaspoons cinnamon
- 1⁄2 cup butter, melted (no substitutes)
- Set oven to 350 degrees.
- Prepare an 9×13 pan (can use smaller sizes if you prefer a higher pile)
- Spread the blueberries in the bottom of the prepared baking pan.
- In a small saucepan over medium heat combine the sugar, cornstarch, water and 3 Tbsp lemon juice; cook and stir until thick and clear (like actually clear!), then add in the vanilla.
- Pour over, then gently stir in the cooked mixture with the blueberries.
- In a bowl combine the flour with oats, brown sugar and cinnamon.
- Add in the melted butter; mix until crumbly (don’t be afraid to get your hands dirty!)
- Sprinkle over the top of blueberries.
- Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown.
- Serve with some cold delicious vanilla bean ice cream and enjoy!