There is something about a blueberry crisp that makes me feel like spring has arrived. Blueberries, in general, remind me of spring and summer. But, eating this, hot out of the oven, with a scoop of vanilla ice cream on a cool spring night can be blissful. Now, I’m not out to spoil your bliss by telling you that this recipe is a lot lighter and healthier than most crisps or crumbles…but…it is. Hey, I still use some buttah and sugah…so trust me on this…it’s yummy…and blissful!
1 cup oats
1/3 cup dark brown sugar
1 tablespoon flour
3 tablespoons ground flaxseed meal
1/4 cup chopped walnuts or pecans
2 teaspoons cinnamon
1/4 teaspoon nutmeg
dash of fine salt
3 tablespoons butter, softened just a bit
4 cups blueberries, fresh or frozen
2 tablespoons flour
2 – 3 tablespoons dark brown sugar (depending on the sweetness of your blueberries)
zest from 1/2 of a small orange (optional)
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
Preheat your oven to 375 degrees. Lightly butter a baking dish (use one that is about 8 to 10 inches wide, mine is 10×7 1/2…it won’t make a big difference with this recipe).
In a small bowl, combine the topping ingredients. Using a pastry cutter or a large fork, cut the dry ingredients into the butter until the mixture is crumbly. Set aside.
Combine the filling ingredients in a large bowl and gently toss until combined.
Pour the filling into the prepared baking dish. Top with the topping and bake for about 30 minutes or until the top has become golden and crisp and the blueberries are bubbling underneath.
You can allow it to cool a bit before serving…I can never wait! If you’d like, serve with a lower fat vanilla bean ice cream! Bliss.
- If your blueberries are frozen, you don’t need to defrost them first. Just use them as is. Frozen berries will give you a bit more watery end result, but I’m OK with that. You can always add another tablespoon of flour to the mixture if you are concerned about that.
Just one more thing that reminds me that Spring has arrived…