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!
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Recipe derived from here.
  • 2 quarts of fresh blueberries
  • 3cup of sugar
  • 2 tablespoons of cornstarch
  • 1cup water
  • 3 tablespoons lemon juice
  • 1teaspoon of pure vanilla
  • 1cup all-purpose flour
  • 3cup regular oats
  • 1 cup brown sugar
  • 1 1teaspoons cinnamon
  • 1cup butter, melted (no substitutes)


  1. Set oven to 350 degrees.
  2. Prepare an 9×13 pan (can use smaller sizes if you prefer a higher pile)
  3. Spread the blueberries in the bottom of the prepared baking pan.
  4. 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.
  5. Pour over, then gently stir in the cooked mixture with the blueberries.
  6. In a bowl combine the flour with oats, brown sugar and cinnamon.
  7. Add in the melted butter; mix until crumbly (don’t be afraid to get your hands dirty!)
  8. Sprinkle over the top of blueberries.
  9. Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown.
  10. Serve with some cold delicious vanilla bean ice cream and enjoy!


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