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Martha’s Blueberry Crisp
adapted from Martha Stewart
½ cup | chilled unsalted butter, cut into pieces |
8 cups | blueberries, washed and drained |
1 cup | all-purpose flour |
½ cup | granulated sugar |
¾ cup | dark-brown sugar |
Juice of 1 lemon
1. Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish and set aside. In a medium bowl, toss blueberries with ½ cup flour, the granulated sugar, and lemon juice. Spread evenly in prepared baking dish, pressing down lightly.
2. In a small bowl, mix together brown sugar and the remaining ½ cup flour; add butter. Using your fingertips or a pastry blender, mix the butter into the dry ingredients until it looks like coarse irregular crumbs.
3. Spread crumbs over blueberries. Bake for 10 minutes. Reduce the oven temperature to 325 degrees. and bake until the crumbs are browned and the juices have thickened, about one hour. Serve warm with a big scoop of vanilla ice-cream.
I have to play with this recipe a tad, but I bet it would be delicious with rhubarb, or even blackberries.
Jenny says this took her about 20 minutes to assemble, plus baking time.
This is a great dessert for both adults and children. We loved the fruity flavor and my daughter will devour anything with ice-cream in it!
Printed from: https://thenaptimechef.com/2010/04/perfect-meal-in-charleston-sc-naptime/