Blueberry Crisp
The more local the blueberries, the better this will taste.
- Servings: 6 to 8.
This recipe is for a classic crisp which puts a sweet surface onto warm baked fresh berries. If you want to add more complexity to the topping, you could add a 1/2 teaspoon of cinnamon to the topping mixture. The tapioca keeps the berries from becoming too liquid and runny.
The topping can be made in advance and kept in the refrigerator or freezer until you're ready to cook the crisp. You can also make the full amount of the topping and freeze it in portions and cook smaller crisps by using single or two-portion oven proof dishes or ramakins. Cook at the same oven temperature and for the same amount of time even if the quantities are smaller. Just make sure that the topping covers all the berries before you put them in the oven.
Ingredients
- 6 cups fresh blueberries that have been rinsed and picked through for any stems or small green berries
- 1 tablespoon instant tapioca
- 1 1/2 cups plus 2 tablespoons sugar
- 1 1/2 cups all purpose flour
- 1/2 cup pecans
- 1 stick (4 ounces) cold unsalted butter, cut into 1/2 inch cubes
- 1 tablespoon grated lemon zest
- 1 teaspoon fresh lemon juice
Directions
- Preheat oven to 350º F.
- In a mixing bowl combine the tapioca with 2 tablespoons sugar. Add the blueberries, lemon zest and lemon juice and toss to combine.
- Pour the berry/tapioca/sugar mixture into a 2 1/2 quart baking dish (about 9-inches square or equivalent oval); the berries should come to just below the edge of the pan, leaving room for the topping.
- In the bowl of a food processor, combine all the flour, the remaining 1 1/2 cups of sugar, and pecans. Pulse three or four times to combine and to chop the pecans.
- Sprinkle the 1/2" cubes of cold butter over the flour/sugar mixture. Pulse 4 or 5 times to let the butter mix with the flour and sugar, but leaving some larger bits of butter so as to have a slightly coarse mixture.
- Sprinkle this topping over the blueberries, covering them evenly and completely.
- Bake for 35 to 45 minutes, or until the berries are juicy and bubbly and the topping is golden brown.
- Let cool for 10 minutes.
- Serve warm, perhaps with a scoop of vanilla ice cream.
Tip: Sometimes the blueberries can bubble over the side of the baking dish so to keep your oven from becoming a mess, you may want to put a cookie sheet under the baking dish or at least on the rack below the one holding the dish.
