Almost nothing tastes more like summer to me than blueberries. They are one of my absolute favorite foods, and I can’t wait for the picking season in CT to start up in a few weeks. I hate being stingy with them during their off season, but once summer hits, I pour mounds of them them into my yogurt each morning. So at the pool party to kick off summer last week, I made these individual-sized blueberry crisps in addition to the Mango Mojito Popsicles.
The recipe comes from a past co-worker and baking afficiando — it’s a tried and true recipe, so you know it’s good. I’m not a big fan of warm fruit, as you’ll notice there are no pies in my recipe index yet, but I make an exception for blueberry crisp. Especially with some vanilla ice cream, there’s just nothing better on a warm summer night!
I baked the recipe in these mini pre-made Kebler graham cracker crusts so it would be less of a pain to serve during the party and they worked really well. The recipe is normally baked in a 9×13 dish but in this case I think it made about 16 mini crisps. Perfect size for one generous scoop of vanilla ice cream!
For the filling:
5 cups fresh blueberries
1 tsp vanilla extract
3/4 cup granulated sugar
2 tbsp flour
1/2 tsp cinnamon
Juice of half of a lemon + zest
For the topping:
1 cup flour
1 cup packed brown sugar
2/3 cup rolled oats
1/2 tsp cinnamon
Quick shake nutmeg
1/4 tsp salt
1/2 cup butter
- Preheat oven to 400 degrees
- In a large bowl, mix together blueberries, vanilla, sugar, flour, cinnamon, and lemon juice. Sprinkle zest over berry mixture and place in a 13×9 buttered dish (or about 16 mini graham cracker pie crusts)
- In another bowl, combine flour, brown sugar, oats, cinnamon, and salt.
- Using a pastry cutter or your fingers, cut in butter and spread topping over berries
- Bake for 20-30 minutes
Here’s a shot of the Grand Teton Mountain range visible right from the lobby of our current hotel! Blueberry crisp is amazing, but this place is truly breathtaking!