BLUEBERRY CRISP
Of course, this blueberry crisp is delicious with a scoop of ice cream or dollop of whipped cream, but it's also downright delicious as is. If you serve it warm (which I recommend), it won't have a chance to set. But if you let it sit at room temperature, the filling will thicken up.
Provided by Vallery Lomas
Categories dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Place a rack in the center of the oven and preheat to 375 degrees F.
- Combine the blueberries, brown sugar, flour, lemon juice and vanilla in a large bowl.
- Coat an 8- or 9-inch pie plate, cake pan or square baking dish with baking spray or butter. Pour the filling into the prepared dish.
- Stir together the brown sugar, flour, oats and salt if using (see Cook's Note) in a medium bowl. Massage the softened butter into the mixture with your fingers until clumps form.
- Sprinkle the topping over the filling. Bake until the filling is bubbling and the topping begins to brown, about 35 minutes.
- Allow to cool on a rack for at least 10 minutes. Serve warm or wait until the filling thickens. Enjoy with ice cream or whipped cream if desired!
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