We’re in the Kirby & Holloway Kitchen making something sweet!
Chef and Owner of the Victory Garden Cafe shares her recipe for fresh, blueberry crisp.
Fresh Blueberry Crisp
- 6 cups fresh blueberries, rinsed & placed on paper towels to dry
- 1 T. Cornstarch
- 1/4 c. Sugar
- 1 T. Lemon juice
- 1 t. Lemon zest
- 1/4 t. Salt
- Topping:
- 1/2 c. All purpose flour
- 1/2 c. Quick-cooking pats
- 1/4 c. Packed brown sugar
- 1/4 c. Sugar
- 1/4 t. Ground cinnamon
- 1/4 t. Ground nutmeg
- 1/2 stick room temperature I salted butter, cut in cubes
- Whipped cream or vanilla ice cream for topping
Preheat oven to 375 degrees. Toss blueberries, cornstarch, sugar, lemon juice, lemon zest & salt in a bowl.Combine all purpose flour, oats, brown sugar, sugar, cinnamon & nutmeg in a bowl. Add butter cubes and mix with fingers until mixture becomes crumbly and butter is evenly dispersed.Add the blueberries to a 2 quart baking dish. Top with crumb mixture and bake for 40-45 minutes. Serve warm topped with whipped cream or vanilla ice cream. Serves 4 to 6 people.
