It has been a pretty wild, stressful week in our house. We put our house on the market last Monday and proceeded to have 20 showings in 4 days. Baby and Pup got their fill of car rides and we spent a day at my parents house to avoid 8 showings in one day. As a result, I didn’t post last week… I will make up for it this week!
Since it looks like we will be finding ourselves in a new home in the next few months, I realized I desperately need to assess all of the food in our freezers. There will be some creativity in my future, I suspect!
My mom, like me, loves to cook. She looks out for great bargains in the summer and freezes and cans a lot of stuff for the family. It is pretty stinking awesome. As a result, we have canned applesauce, pears and peaches for homemade baby food as well as multiple bags of frozen blueberries. Nothing like the taste of summer in the middle of February! So, as I was doing my little inventory this morning, I pulled out a bag of berries to make Blueberry Crisp.
I preheated my oven to 375 and combined about 5 cups of blueberries and 1/3 cup of sugar right in a pie plate. You could also use a 9×13 pan, but I would increase to 6 cups of berries. This could be made with just about any fruit – fresh or frozen.
Next I made the crisp topping. This is super simple and by no means a science. My mom makes a pretty famous Rhubarb Crisp and she never measured ingredients for the crisp topping when I was growing up… totally eyeballed it and is always delicious!
I combined 3/4 cup flour, 1/2 cup sugar in the raw (or brown sugar), 1/2 regular white sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1/2 teaspoon salt. I used whole nutmeg and a microplane, but ground is also fine.
Next I combined these ingredients with 1 stick (1/2 cup) of butter, which I cut into small pieces. I have expressed my impatience before and this can be done super easily with a few pulses in the food processor. A pastry cutter or fork works fine, too. Finally, stir in 1 1/2 cups of rolled oats and top the berries.
Pop that bad boy in the oven for 35-45 minutes, or until golden brown on top. The fruit will start to bubble up on the sides, too. Drool…
I like my Crisp just like this, but no one is going to argue about a little ice cream on top either. This made me realize I am definitely ready for summer!
This is just the beginning of my freezer clean out. There are a few treasures in there that I am excited to use, so stay tuned!
Blueberry Crisp
Ingredients
- 5 cups blueberries or other berries, fresh or frozen
- 1/3 cup sugar
- 1 stick butter (1/2 cup)
- 1.5 cup rolled oats
- 1/2 cup sugar in the raw or brown sugar
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
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Preheat oven to 375
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Combine Berries and 1/3 cup Sugar in pie plate or 9x13 pan
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Mix Flour, Sugar in the Raw (or Brown Sugar), 1/2 cup Sugar, Cinnamon, Nutmeg and Salt
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Cut in 1/2 cup Butter using food processor, pastry cutter or fork
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Gently stir in Rolled Oats
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Top berries with Crisp Mixture
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Bake for 35-45 minutes, until golden brown and bubbly
