Blueberry Crisp, 7/17/14

Peter Brave

Brave New Restaurant

INGREDIENTSFILLING 6 cups blueberries 1/2 cup sugar 1 tbsp cornstarch 1 tsp lemon juice 1/4 tsp kosher saltTOPPING 3/4 cup all-purpose flour 1/2 cup rolled oats (or chopped almonds) 1/2 tsp baking powder 1/2 tsp kosher salt 3 oz (6 tbsp) unsalted butter, softened 1/3 cup sugarPREPARATION1. Preheat oven to 375 degrees2. Make filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish3. Make topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy4. Stir dry ingredients into butter5. Using your hands, squeeze topping pieces together into clumps6. Sprinkle topping evenly over filling7. Bake until bubbling in center and brown on top, about 1 hour 8. Transfer to wire rack - let cool for 30 minutes before serving
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