A casual last minute family Barbeque at my son’s house.  Everyone bring a few things.  Hmmm, what ingredients do I have already?  Blueberries..and all the fixins’ for a crisp.  And so it was, I made an easier-than-pie fruit dessert.

A Blueberry Crisp

I chose to blog on this dish because people are always confused about the difference between a crisp and a cobbler.  Both begin with a similar fruit mixture, but what separates them is the topping.  A crisp or a crumble is a dish made of baked, sweetened fruit topped with an oat, flour, butter, sugar mixture that gets baked on top-a nice crunchy contrast to the soft baked fruit.  A cobbler is very similar to a crisp or a crumble, but it’s topped with dropped biscuits rather than that crumbly mixture delivering more doughy texture.

 

 

 

A Blueberry Cobbler

A buckle is an entirely different slice of cake.  Buckles are what happens when cake and crumbles unite. It’s a cake baked with loads of fruit and a crumble topping. It got its name because the weight of the fruit can sometimes make the cake appear to buckle.

So, there you are.  Mysteries of the universe solved!  Oh!  And I also chose this topic because my 11-month old grandson had his first taste and couldn’t stuff it in his mouth fast enough.  The picture was too cute to pass up.

I Think He Liked It!

Blueberry Crisp

Ingredients:

6 C. fresh blueberries, rinsed and shaken dry

1 TBL. cornstarch

¼ C. of sugar

Pinch of kosher salt

Topping:

½ C. all-purpose flour

½ C. quick cooking oats

¼ C. packed light brown sugar

¼ C. sugar

¼ tsp. ground cinnamon

¼ tsp. ground nutmeg

¾ C. chopped pecans

½ stick (2 oz.) room temperature butter, cubed while still cold

Directions:

  1. Preheat oven to 375°.
  2. Lightly butter a 9X9 baking dish or spray with cooking spray and set aside.
  3. Toss blueberries, sugar, cornstarch and salt together in a bowl.
  4. Combine oats, flour, brown sugar, white sugar, cinnamon, nutmeg and pecans in a bowl. Add the butter and pinch/knead into a crumbly mixture.
  5. Put the blueberry mixture into the prepared baking dish and top with the crumb mixture.
  6. Bake for 40 minutes until bubbly and lightly browned.
  7. Serve with ice cream, of course.

This is a not too sweet rendition of this dessert.  Feel free to increase the sugar in the blueberry mixture to suit your taste, but you really taste the blueberries in this version.

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