A couple of weekends ago, I was celebrating a small blueberry harvest with a warm and delicious crisp. I wish the same thing were happening right now, because my mouth is still watering from how delicious it tasted! I’m not really a fruit pie fan, but crisps and cobblers…now you’re speaking my language.
The fresh blueberry harvest happened when I got to visit a local-ish berry farm in Nevada, Iowa (HERE) with my sister and nieces recently to do a little picking. It was somehow my first time ever going to a berry patch and I picked blueberries and currants. The farm also has other fruits to pick, but none of them were in season. Some had passed and some were still coming on and ripening. Now, I’m ashamed to tell you that I let the currants shrivel up in the fridge before figuring out how to use them, but the blueberries…those have all been washed, accounted for, and eaten!
If you ever get the chance to go pick your own berries, I definitely think you should do it! From what I could tell from my bill, I don’t think it was any cheaper than buying them at the store, but there are still really good reasons to do it, I think. You’re supporting a small, local business. You get to spend time in nature…and with your family or friends, if you’re lucky. The berries are super fresh! Farm to table is all the rage…and it’s always nice when you can be a part of that movement. Whether that means getting fresh items from the local farmers market, or in this case, picking your own!
Jason loves a good crisp, so I knew that’s what I was going to do with the berries. I don’t have a go-to recipe for crisps, but I think this one is going to be mine from now on. It was so easy to make…and surprisingly, not as much sugar as other recipes! My only complaint is that I didn’t make a double batch. To be fair…I hadn’t picked enough berries, so I’ll have to remember that for next year!
I seriously am in love with this dessert and can’t wait to make it again soon! I think it would for sure work with fresh or frozen blueberries…and just about any other fruit you like, for that matter. I’m pretty sure peach will be happening soon…as that is Jason’s ultimate favorite—with a big ol’ scoop of vanilla ice cream on top!
***The original recipe (HERE) calls for a 9”x9” baking dish, but I only have an 8”x8” and it worked just fine! Also, the recipe also includes adding nuts, but I’m just not nuts about nuts in recipes (ha, get it??), so I left them out. I know I’m in the minority, though, so by all means…put them in if you love them!
What You’ll Need:
- 3.5 cups blueberries—fresh or frozen
- 1/4 c. white sugar
-1 Tbsp. cornstarch
-1/2 c. all purpose flour
-1 c. oats—quick cooking or old-fashioned
-1/2 c. brown sugar
-1/2 tsp. ground cinnamon
-1 stick butter
-1/2 c. chopped nuts—walnuts or pecans
1. Preheat oven to 375°.
2. Whisk the sugar and cornstarch together in a large bowl.
3. Add blueberries and toss to cover with mixture. Place blueberries in the bottom of an 8”x8” baking dish.
4. Melt butter in either the microwave or on the stove.
5. Mix flour, oats, brown sugar, cinnamon, and nuts in a large bowl—pour melted butter over flour mixture—stirring until wet.
6. Spread the topping evenly over the blueberries and bake in preheated oven for 35 to 40 minutes. You want the filling to be bubbling and the top to be slightly browned—watch that it doesn’t get too dark.
>>>Serve with a dollop of whipped cream or a scoop of vanilla or cinnamon ice cream!
***I didn’t add the nuts, as I don’t care for them in desserts…and it was still delicious!