Blueberry Crisp

Name: Blueberry Crisp
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 1 Crisp, 8-10 serving(s)
Ingredients: 6 -7 cups frozen blueberries; 1/4 teaspoon cinnamon; 1/4 teaspoon allspice; 1 teaspoon vanilla extract; 1 cup confectioners' sugar; 1/4 cup brown sugar; 1/4 teaspoon salt; 2 tablespoons lemon juice; 3 tablespoons butter, melted; 1/4 cup unbleached all-purpose flour; 1 1/4 cups unbleached all-purpose flour; 1/2 cup granulated sugar; 1/4 teaspoon salt; 3/4 teaspoon cinnamon; 6 tablespoons melted butter; 1/2 teaspoon vanilla extract; 1/4 teaspoon almond extract

Submitted by gold.klas

"Since blueberries are in season for only a very limited time, and out-of-season fresh blueberries cost an arm and a leg, we like to make our blueberry crisp with readily available frozen berries. And besides, using fresh berries in a slow-cooking crisp, where they’ll become pleasantly mushy, is like getting all slicked up to go milk the cows: it doesn’t add anything to the experience, so why do it?"

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photo by telkinton

Ready In:: 1hr 25mins
Ingredients:: 17
Yields:: 1 Crisp
Serves:: 8-10

ingredients

6 -7 cups frozen blueberries
¹⁄₄ teaspoon cinnamon
¹⁄₄ teaspoon allspice
1 teaspoon vanilla extract
1 cup confectioners' sugar
¹⁄₄ cup brown sugar
¹⁄₄ teaspoon salt
2 tablespoons lemon juice
3 tablespoons butter, melted
¹⁄₄ cup unbleached all-purpose flour
Topping
1 ¹⁄₄ cups unbleached all-purpose flour
¹⁄₂ cup granulated sugar
¹⁄₄ teaspoon salt
³⁄₄ teaspoon cinnamon
6 tablespoons melted butter
¹⁄₂ teaspoon vanilla extract
¹⁄₄ teaspoon almond extract

directions

To prepare the blueberries: Place the berries in a microwave-safe bowl, and heat them for 4 to 5 minutes, till they're thawed and beginning to warm.
Combine the berries with the remaining filling ingredients, and spoon the mixture into a lightly greased 8" round cake pan, 9" pie pan, or 9" round cake pan; if you use an 8" pan, be sure it's at least 2" deep.
Bake the berries in a preheated 350°F oven for 30 minutes, until the berries are starting to bubble.
Meanwhile, make the topping: Whisk together the dry ingredients.
Add the melted butter and flavors, mixing till coarse crumbs form.
Set the topping aside.
Remove the berries from the oven, and spread/sprinkle the topping over the berries.
Bake for an additional 45 minutes, until berries are bubbling and topping is beginning to brown.
Remove from the oven, and allow to cool completely, preferably overnight.
If you serve the crisp right away, it'll be very liquid; allowing it to set up overnight lets the berries reabsorb some of their juices.
Next day, serve the crisp plain, or à la mode.
Heat it briefly (about 30 seconds) in the microwave, if desired, to provide a nice warm bed for the ice cream!

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Reviews

This did not se! It was runny like soup...really disappointing : (

967101
Everyone loved this crisp at our neighboorhood cookout. The lemon juice gave it just the right tartness. I used granulated sugar instead of confectioners, I just had never used confectioners in a crisp before and didn't want to make the leap. Maybe next time.

telkinton

RECIPE SUBMITTED BY

gold.klas

The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture. Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods. I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games. <a href="http://photobucket.com" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/freezer.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"></a><img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"><a href="http://s19.photobucket.com/albums/b161/tisht/?action=view¤t=tish3.jpg" target="_blank"><img src="http://i19.photobucket.com/albums/b161/tisht/tish3.jpg" border="0" alt="Recipezaar Challenge 2008"></a><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket"> <img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg"> Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896. I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!

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