Tuesday, August 2, 2011
Fresh blueberry-eating-season is upon us and what better way to savor the season than with this fruit crisp? We got a bit ahead of ourselves and turned into snarfing vultures before a decent photo was taken. The addition of a finely chopped Granny Smith apple adds some tart to the already sweet and crunchy dessert. This crisp topping is my mom's standby creation and wow, is it good!
4 cups frozen or fresh blueberries
1 Granny Smith apple, chopped fine (optional ingredient)
1/2 tsp cinnamon
1 tsp lemon juice
1/4 cup sugar
3 Tbsp flour, heaping
1/2 heaping-cup old fashioned oats
1/2 cup flour
1/2 cup brown sugar
1/2 cup cold butter
pinch of salt
Bake at 375 for 35-40 minutes in a glass pie plate, until hot, brown and bubbly. Cool slightly before serving. Serve with sweetened whipped cream or vanilla ice cream.
This crisp topping is excellent with any fruit!