Blueberry Crisp & Homemade Ice Cream


Blueberries. ‘Tis the season. We spent an evening at a local blueberry patch just last week. Ean and Nora were very good at taste testing. I wish it were blueberry season all year long!

With an abundance of blueberries in our house and the 4th right around the corner (or tomorrow), I thought a blueberry crisp would be perfect. I love making crisps because they can be thrown together at the last minute and you likely have everything you need on hand. This blueberry crisp is super easy and oh so delicious…could you really go wrong with a William Sonoma recipe?

Blueberry Crisp from William Sonoma

Serves 6

4 cups fresh or frozen blueberries

1 Tbs. fresh lemon juice

3/4 cup firmly packed light brown sugar

1/2 cup all-purpose flour

1/2 tsp. ground cinnamon

4 Tbs. (1/2 stick) unsalted butter or margarine, at room temperature, cut into pieces (additional if desired)

3/4 cup rolled oats

Preheat an oven to 375°F. Grease a shallow 1 1/2-quart baking dish with butter or margarine, or spray with vegetable cooking spray. Spread the blueberries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice.

In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats until well combined. Sprinkle evenly over the blueberries.

Bake until the top is golden and the blueberries are bubbling, about 30 minutes. I added another 4TBS of melted butter with 10 minutes left to bake. It needed just a bit more crunch.

Serve hot or warm, and top with THIS Homemade Ice Cream.

Happy Fourth!


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