I gave this recipe a try on a leisurely Sunday afternoon, when doing much of anything requiring effort sounded awful. But the craving for something sweet took over and I would do just about anything for a good dessert. Flipping through the pages of Cooking Fresh, I found this recipe for Blueberry Oatmeal Crisp.
I had all the ingredients at home already, so it was just a matter of mixing and stirring and pushing an oven button before I had one of the best crisps ready for serving. Add a scoop of vanilla ice cream and … perfection!
Blueberry Oatmeal Crisp
(from page 118 of Cooking Fresh with The Old Farmer’s Almanac)
Filling: 2 pints fresh blueberries, rinsed and picked over
½ cup sugar
1½ tablespoons all-purpose flour
1 tablespoon lemon juice
2 teaspoons grated lemon zest
Topping: 2/3 cup all-purpose flour
2/3 cup packed light-brown sugar
½ cup old-fashioned rolled oats
¼ teaspoon cinnamon
¼ teaspoon salt
6 tablespoons (3/4 stick) cold, unsalted butter, cut into ¼-inch pieces
• Preheat the oven to 400°F. Butter a 9x9-inch baking pan and set aside.
• Combine the blueberries, sugar, flour, lemon juice, and lemon zest in a large mixing bowl. Mix well.
• Turn the mixture into the baking pan and spread evenly. Set aside.
• Combine the flour, brown sugar, oats, cinnamon, and salt in a food processor. Pulse to mix. Scatter the butter on top of the flour, and pulse again to make coarse, clumpy crumbs; do not overprocess.
• Spread the crumbs evenly over the fruit and bake on the center oven rack for 30 minutes, or until the fruit is bubbly hot and the topping is golden brown. Cool on a rack for at least 15 minutes before serving. Makes 6 to 8 servings.