After a day of blueberry picking, we were ready for a simple, sweet indulgence. Blueberry crisp was our choice. This recipe can be made with summer berries of your choice or fresh peaches.
Blueberry Crisp
- 2 pints of fresh blueberries
- 1/2 cup granulated sugar
- 1 1/4 cups of flour
- 2/3 cup brown sugar
- pinch of salt
- 10 tablespoons of butter, chilled and cut into pieces
- Vanilla Ice Cream
Directions
- Preheat oven to 350 degrees
- In a medium bowl, toss blueberries and granulated sugar together. Transfer to a medium sized backing dish and set aside
- Mix together flour, brown sugar, and salt in a bowl. Work butter into flour mixture until it resembles coarse meal.
- Sprinkle mixture evenly over the blueberries. Bake for 40 – 50 minutes until topping is golden brown.
- Allow to cool 15 – 30 minutes. Serve with a scoop of ice cream
