Blueberry Crisp (Patrick and Gina Neely) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
6 cups blueberries, rinsed and lightly dried |
1 tablespoon cornstarch |
1/4 cup sugar |
pinch salt |
1/2 cup all-purpose flour |
1/2 cup quick-cooking oats |
1/4 cup packed light brown sugar |
1/4 cup sugar |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
3/4 cup chopped pecans |
1/2 stick room temperature unsalted butter, cubed |
whipped cream, for topping |
ice cream, for topping |
Directions:
1. Preheat oven to 375 degrees F.
2. Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
3. Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
4. Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.
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