Place the blueberries and water in a buttered 8 or 9 inch deep baking dish. Mix the flour, sugar, cinnamon and salt in a bowl. Cut in the butter until crumbly. Spread over the blueberries. Bake at 350 degrees for 35 minutes or until the top is golden brown. Serve with whipped cream or ice cream.
SEASONAL VARIATIONS-
Spring- Rhubarb and Strawberry Crisp, use 2 c sliced strawberries and 2 c sliced rhubarb instead of the blueberries. Omit the water and cinnamon and add 1/4 c grated orange zest and 1/2 t nutmeg.
Summer- Peach and Blueberry Crisp, substitute 2 c sliced peaches for 2 c of the blueberries.
Fall and Winter- Apple Blackberry Pear Crisp, use 1 c sliced apples, 2 c blackberries adn 1 c sliced pears instead of the blueberries. Use a few T of chopped crystalized ginger instead of the cinnamon.
Dfferent fruits are at their peak at different times of the year. So before planning dessert, stroll through the farmer's market first. What's gorgeous? There's your crisp. If you're feeling really advenrurous, make up a combo fruite crisp.
Originally Submitted
10/21/2012
0 Out of 5 from
0 reviews
You can add this Blueberry Crisp recipe to your own private DesktopCookbook.
