I don’t make dessert too often on week days. It is usually Oreo and minute brownie mix. However, as I posted earlier Marc has been having a couple of rough days, weeks, months…at work and well, I felt like be a nice wife and made him a dessert that I knew he would love. I found Blueberry Crisps on Baking Bites, very good stuff there. We had Blueberry Crisps the same night we grilled Chicken Kabobs, I tell you Marc was definetly impressed by my wifeyness that night! These were a hit! I made a few adjustments to my Blueberry Crisps.
1) Powder Suger – makes everything better!
2) Vanilla Icecream – Holy Moly! A warm blueberry crisp and icecream, melt in my mouth good. Think I am going to go eat another.
3 cups fresh or frozen berries
1 tbsp lemon juice
1/2 cup sugar
2 tbsp cornstarch
Crumble and Crust
1 1/2 cups all purpose flour
1 1/2 cups rolled oats (quick-cooking or regular)
1 cup brown sugar
3/4 cup butter, softened and cut into 7-9 large chunks
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tsp vanilla extract
Filling: In a medium saucepan, stir together berries and lemon juice and cook medium heat until fruit is tender, about 8-15 minutes, depending on type of berries being used (strawberries take longer than other berries, usually).
In a small bowl, whisk together sugar and cornstarch, then stir into fruit mixture. Continue cooking until mixture comes to a boil. Boil for 1-2 minutes, until thick. Scrape berry filling into a medium bowl and set aside.
Crust: Preheat oven to 350 and lightly grease a 9×13″ baking pan.
In a food processor (or large mixing bowl), combine flour, oats, brown sugar, butter, baking soda , salt and vanilla extract. Pulse until mixture is thoroughly blended and resembles coarse crumbs. Set aside 1 1/2 cups of this mixture in a medium bowl. Pour remaining crumb mixture into the bottom of the prepared baking dish, spread evenly and pat down. Place filling in dollops over crust and carefully spread to cover entire surface. Squeeze reserved crumb mixture into large clumps with your fingers and sprinkle evenly over the top of the fruit filling.
Bake until golden brown, about 30 to 35 minutes.