This blueberry crisp comes from an early Byerly’s cookbook, published in 1985, back when a team of home economists spent their days creating delicious food in the Byerly’s test kitchen. I made it with frozen blueberries from last summer’s haul, which I tossed with a little cornstarch since they were soupy after defrosting. Fresh would work just as well. It’s a good balance of sweet and tart, easy to make a bake, and the kind of thing you’d bring to share without hesitation. It’s exactly the sort of recipe Byerly’s built their reputation on–straightforward, reliable, and better than you expected.
Blueberry Crisp
Created for Byerly’s shoppers in the grocery store’s test kitchen.
Servings: 6
Ingredients
- ⅓ cup sugar
- 1 Tbsp. lemon juice
- ⅓ cup butter or margarine, softened
- ½ cup packed brown sugar
- ½ cup flour
- 1 cup quick-cooking rolled oats
- vanilla ice cream or crème fraîche, optional
Instructions
- If using frozen blueberries, thaw them at room temperature and drain liquid. Toss with a tablespoon of flour or cornstarch.
- Preheat the oven to 375°.
- Arrange blueberries in 1½ quart baking dish. Sprinkle with sugar and lemon juice.
- Beat butter and brown sugar until fluffy, blend in flour and oats. Spoon mixture over blueberries in the pan.
- Bake until golden brown, 35 to 40 minutes.
- Serve warm with optional vanilla ice cream or crème fraîche
