Eric, Andrew, and I went blueberry picking a few weeks ago with a group of friends when we were on vacation in Michigan. It was a hot morning, but we slathered on the sunscreen and went picking. The seven of us picked about 15 pounds of blueberries in just over an hour. That time includes all of us eating almost as many blueberries as we picked, and me spending more time taking pictures of the blueberry bushes and our group than doing any actual picking. The reward for our efforts was blueberry pancakes for dinner. And blueberries in our drinks. And in our fruit salad. And lots of blueberries frozen to be taken home and made into all kinds of delicious things. Like blueberry crisp!

Andrew picking blueberries.

Me taking pictures of blueberries instead of picking them!

Here are additional blueberry recipes if you happen to pick waaay more blueberries than you intended because they were so good and you were having so much fun doing it! Blueberry Cheesecake Ice Cream, Blueberry Thrill Cocktail, Blueberry Breakfast Casserole, Blueberry Crumb Coffee Cake, Fruit & Mint Salad,  Strawberry, Blueberry, Spinach & Quinoa Summer Salad, Lemon & Blueberry Biscuits, Corn & Blueberry Salad, Rosé, Bourbon & Blue Cocktail, Blueberry Mojito, Rhu-Berry Pie, Blueberry Danish, and last but not least, Peach and Blueberry Buckle!

Today’s recipe is a very simple and basic crisp recipe, but oh, so delicious!

Blueberry Crisp

Blueberry Crisp (adapted from saveur.com)  Time Required 1-1/2 hours, Serves 9

Ingredients:

• 6 cups (3 pints/36 ounces) fresh or frozen blueberries, washed and stemmed
• 1/2 cup granulated sugar
• 1-1/4 cups flour
• 2/3 cup brown sugar
• pinch of salt
• 10 tablespoons cold butter

Instructions:

Preheat the oven to 350°F. Toss together the blueberries and granulated sugar in a bowl.

Add the granulated sugar to the blueberries.

Transfer the sweetened fruit to an 8 x 8 or 9 x 9 baking dish.

Transfer the blueberries to the baking dish.

Just had to include this pic as I thought it was so cool!

Combine the flour, brown sugar, and pinch of salt in the bowl of an electric mixer.

Combine the flour, salt, and brown sugar.

Cut the butter into pieces and incorporate it into the flour mixture until it resembles coarse meal.

Add the butter to the topping mixture.

Sprinkle the mixture evenly over the blueberries.

Layer the topping over the blueberries.

Bake the crisp until the berries are bubbling and the topping is golden, about 50 minutes.

Golden brown top & bubbly fruit means it is ready!

Allow the crisp to cool for 15 minutes. Serve warm or at room temperature with vanilla ice cream.

A simply wonderful late Summer dessert!

Delicious & simple for Summer!  ~Linda

Blueberry Crisp (adapted from saveur.com)  Time Required 1-1/2 hours, Serves 9

Ingredients:

• 6 cups (3 pints) blueberries, washed and stemmed
• 1/2 cup granulated sugar
• 1-1/4 cups flour
• 2/3 cup brown sugar
• pinch of salt
• 10 tablespoons cold butter

Instructions:

Preheat the oven to 350°F. Toss together the blueberries and granulated sugar in a bowl. Transfer the sweetened fruit to an 8 x 8 or 9 x 9 baking dish.

Combine the flour, brown sugar, and pinch of salt in the bowl of an electric mixer. Cut the butter into pieces and incorporate it into the flour mixture until it resembles coarse meal. Sprinkle the mixture evenly over the blueberries.

Bake the crisp until the berries are bubbling and the topping is golden, about 50 minutes. Allow the crisp to cool for 15 minutes. Serve warm or at room temperature with vanilla ice cream.