Blueberry Crisp


Berry filling:

6 cups fresh blueberries
1/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon cinnamon

Crisp topping:
1 cup rolled oats
1/2 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sugar
Pinch of salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces


Preheat oven to 350°F. Butter a 9-inch pie plate or square baking dish.

1. Gently combine the berries with the sugar, flour and cinnamon; place in the prepared pie plate or baking dish.

2. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Use your hands to work in the butter until the topping resembles coarse meal. Sprinkle evenly over the berries.

3. Place on a baking sheet. Bake in the center of the oven until the fruit is bubbling and the topping is golden brown, about 1 hour. Remove the crisp to a rack to cool slightly.


Chef Kristen Schumacher
Chef Kristen Schumacher