I may have a new favorite fruit dessert! I don't know why I didn't think of this before. Apple crisp, all the time ... pear crisp, yes ... but never blueberry crisp? Didn't think of that until now. Now that I've tried it, I'm hooked. I think I even like it better than blueberry pie, which is one of my all-time favorite desserts! And another plus for this recipe - it's so quick and easy.
I tried two different versions of this crisp - one with red wine, and one without. I was so sure the one with wine would be better, but this was one time that adding wine was not a plus. In my side-by-side taste comparison, the without-wine version won hands-down. Not even a contest. I then had Mark do a blind testing ... same result - the "not wine" one won. No question. And I thought wine with the blueberries would be so good. Perhaps a different kind of wine ... or perhaps red wine and blueberries in a different type of blueberry dessert. I may have to keep tinkering. Until I tinker my way to a new blueberry-wine creation, enjoy this non-wine blueberry crisp!
First mix up your blueberry filling:
Then toss together your topping and sprinkle it over the blueberry mixture:
Bake it all up:
And enjoy it with a dollop of whipped cream ...
It's dee-lish both ways!
4 c. blueberries (fresh or frozen)
2 T. cornstarch
1/2 c. sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 c. water
1 tsp. lemon juice
1 c. whole wheat flour (or all-purpose flour)
1 c. old-fashioned oats
1 c. brown sugar
1/2 tsp. cinnamon
1/2 c. (1 stick) butter, melted
1. Preheat oven to 350 degrees.
Prepare the Blueberry Filling:
2. Place the berries in a large bowl, set aside. Whisk together the cornstarch, sugar, 1/4 tsp. cinnamon, and nutmeg. Sprinkle over the berries and toss together. Add the lemon juice and water; toss together.
3. Place in a 9x13” baking dish that has been sprayed with cooking spray.
Prepare the Topping:
4. Combine the flour, oats, brown sugar, and 1/2 tsp. cinnamon in a bowl. Add the melted butter and toss until it is all well combined. Sprinkle the topping evenly over the blueberries.
5. Bake for 45 minutes or until the berries are bubbling vigorously along the edges and the topping is golden brown.