Blueberry Crisp

To my great delight, I found blueberries on sale this week at my current favorite grocery store Sunflower Farmer's Market. But they weren't just any old blueberries. They were firm and sweet and popped when you put them in your mouth. In a word, perfect. I think I've purchased and eaten 5 pints thus far (and the sale continues until Wednesday!), and I surely plan on buying a few more to stock up.

I made this crisp for an evening event that Caroline had planned for some friends. The moment I arrived, I realized that I should have made a double batch. An 8 x 8 just isn't enough dessert for 7.5 blueberry crisp loving people (.5 because my sister only eats the crisp- she actually requested that I double the crisp next time, which you could definitely do, but in my opinion, the higher the blueberry ratio, the better). My small serving left me wanting more. My advice is if you're going to invite people over to partake, be sure to make a larger pan. Or just eat it all yourself.

Blueberry Crisp

Recipe loosely adapted from Betty Crocker's Cookbook

Pictures by Caroline

4 cups fresh blueberries

1/4 cup white sugar

3/4 cup packed brown sugar

1/2 cup flour

1/2 cup quick oats

6 tablespoons butter, melted

1/2 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

pinch of salt (about 4 shakes)

zest of 1 lemon

juice of 1 lemon

1. Preheat oven to 375 degrees F. Lightly grease the bottom and sides of 8 x 8 inch square pan (as you can see from the picture, I didn't have a square pan handy and used an 8-inch pie pan instead). 
2. Toss the blueberries with 1/4 cup white sugar and lemon juice. Pour into pan.
3. In a large bowl, mix all remaining ingredients. Sprinkle over blueberries.
4. Bake about 25 minutes or until topping is golden brown and blueberries are soft. Serve with ice cream.