I had a large bag of frozen blueberries needing to be used up, they worked perfectly in this crisp. No worries with using frozen berries, they are cooked before making the crisp – solving the watery messes frozen berries often make in crisps and cobblers! But it wasn’t a perfect recipe. Partly it wasn’t sweet enough. Ah well. I liked it it but for Kirk it just wasn’t “dessert” tasting enough. So I think the recipe has potential but needs to be worked on. I think next time I will double the cornstarch in the berries and up the sugar in the berries as well.
Anyhow, after trying it I got the idea of using the leftovers (half a batch) in our oatmeal the next morning – and it was fabulous! So no waste….
Blueberry Mixture –
- 6 cups frozen blueberries
- ¼ cup granulated sugar
- 1 Tbsp cornstarch
- 2 Tbsp orange juice (bottled is fine)
Crisp Topping –
- ¾ cup + 2 Tbsp all-purpose flour
- ¾ cup finely chopped walnuts
- 3 Tbsp dark brown sugar, packed
- 3 Tbsp granulated sugar
- 1 tsp ground cinnamon
- 6 Tbsp Earth Balance buttery stick
Preheat the oven to 350°.
In a large saucepan add 3 cups of the berries and the sugar, cook over medium heat until it is bubbling. Stir the cornstarch and orange juice together, add to the hot berries, stirring constantly until it is bubbling and thick. Add in the remaining berries, stir well and let heat through for a minute, take off the heat.
In a medium mixing bowl add the crisp ingredients and work the butter into the dry with your fingers, until a fine crumb.
Pour the hot berry mixture into an 8×8″ glass baking dish, cover evenly with the crumb mixture. Place on a cookie sheet and bake for 40 – 50 minutes and golden on top and the berries are bubbling.
Let cool a bit and serve.
Blueberry Crisp Oatmeal
- ½ batch blueberry crisp
- 2 cups original almond milk
- 1 cup old-fashioned oats
- 2 Tbsp dark brown sugar, packed
Add everything to a large saucepan, bring to a boil. Turn to medium-low and let cook for 5 minutes stirring often (it can stick to the bottom).
Serves 2 to 3.