Blueberry Crisp

This crisp was even better than the apple crisp I made for Independence Day!!  I adjusted this recipe to have more butter, more brown sugar, more cinnamon, and less flour (I used oat flour).  I used fresh blueberries. So yummy with ice cream, too.  

Blueberry Crisp

3 c. blueberries or 16-ounce package of frozen blueberries

2 T lemon juice

2/3 c. packed brown sugar

1/2 c. flour

1/2 c. quick-cooking oats

1/3 c. butter, softened

3/4 t. cinnamon

1/4 t. salt

cream or ice cream

1. Heat oven to 375º.

2. Arrange blueberries in ungreased 8"x8"x2" square baking dish. Sprinkle with lemon juice.

3. Mix brown sugar, flour, oats, butter, cinnamon, and salt. Sprinkle on top.

4. Bake until topping is light brown and blueberries are hot, about 30 minutes. Serve warm with cream. Makes 4-6 servings.

Apple Crisp

This is the recipe I have always used for my Apple Crisp.  My family started an Independence Day tradition, we bake up the Apple Crisp during dinner, take it out of the oven and go watch the Fireworks.  When we get back we eat the still warm Apple Crisp with ice cream.  About a half a minute in the microwave will heat it up nicely if it has cooled too much.

I always add more butter, more brown sugar, more cinnamon, and less flour.  This time I followed the recipe exactly and it became apparent why I do the alterations.  Also, the apples get a bit dry, so adding some additional moisture, perhaps some lemon juice, might be a good idea if the apples are not as juicy as they should be.  I am off gluten right now, so I used oat flour and it was fine. This is a keeper, when modified of course!!

Apple Crisp

4 c. sliced tart apples (about 4 medium)

2/3 to 3/4 c. packed brown sugar

1/2 c. all-purpose flour

1/2 c. oats

3/4 t. ground cinnamon

3/4 t. ground nutmeg

1/3 c. butter, softened

1. Heat oven to 375º. Arrange apples in greased square 8"x8"x2" square pan.

2. Mix remaining ingredients and sprinkle over apples.

3. Bake until topping is golden brown and apples are tender, about 30 minutes.

4. Serve warm and, if desired, with cream or ice cream. Makes 6 servings.

Berry Crisp

I love crisps, especially apple crisp. I have a recipe that I have used for years in the Betty Crocker cookbook. I thought I would try this recipe because I had some strawberries that were about to get too soggy to eat. I won't keep this recipe. There was not enough crisp to cover the amount of berries. Perhaps I miscalculated when I quartered the recipe, but it ended up being better over ice cream instead of with ice cream. The strawberries got really liquidy, and the crisp did not hold together, but it did taste good. The recipe was a bit vague, not indicating what size pan to use or how much sugar to use to sweeten the berries. I also used regular oats instead of quick-cooking oats, so that may have made a difference.

Berry Crisp

4 c. blueberries, blackberries, or strawberries
1/3 to 3/4 c. sugar
1/4 c. butter
3/4 c. quick-cooking oats
1/3 c. flour
1/3 c. firmly packed brown sugar

1. Preheat oven to 350ºF.
2. Place berries in baking pan ; sprinkle with enough sugar to sweeten.
3. Mix butter, oats, flour, and brown sugar together in a bowl until crumbly. Sprinkle over berries.
4. Bake for 30 minutes, or until lightly browned.