Utilizes fresh in-season fruit. check
Pretty enough to present to guests. check
Takes 5 minutes to make. check
Crowd pleaser. check
There are very few dishes that I think are just perfect. I love so many things and appreciate a myriad of flavors but I often have the urge to tweak just one last thing or try something new in its place next time. Ahoy! Not with this recipe! This goes on my list of perfection. A favorite from my mom’s old Junior League cookbook, this Blueberry Crisp recipe is found in the “children’s section,” I suppose only because it is so easy to make. I daresay, this dessert would please teething toddlers, picky children, brooding teenagers, sweet-toothed adults and octogenerians alike.
I highly suggest serving the warm crisp alongside a scoop of vanilla ice cream. The warm berries burst and turn the bowl a crimsony-purple-magenta, which against the backdrop of cool, creamy vanilla ice cream, is enough to make you want to sing from a mountain top.
Blueberry Crisp
3 cups fresh, in-season blueberries
2 Tablespoons lemon juice
2/3 cup flour
2/3 cup brown sugar
1/3 cup butter (salted or add a pinch or two of salt)
Fill a pie plate with blueberries and sprinkle with lemon juice. Blend flour sugar and butter until crumbly. Sprinkle over the berries. Bake 25-30 minutes at 350 degrees. Serve warm in a bowl with vanilla ice cream.