Recipe: Blueberry Crisp

Let’s get this recipes up during September. I’m not at 50 yet, but I’m closing in. Let me know if you attempt it and if anything is wrong or confusing. These aren’t the final recipes… I don’t think…

Blueberry Crisp

Ingredients::

  • 3        pt            blueberries fresh or frozen
  • 1/4 to 1/2  c     “butter”
  • 1/2 to 1   c        brown sugar
  • 1        c             “butter”
  • 3        c             oats
  • 4/3    c             brown sugar
  • 2/3    c             oat flour
  • Dash                           salt
  • Spices as desired

Equipment::

  • Large saute pan
  • Large bowl to hold cooling blueberries
  • Large wooden spoon
  • Parchment paper
  • 9×11 cake pan with high sides
  • Gloves (if desired)

Directions::

  1. Set oven to 400 degrees Fahrenheit.
  2. In a large saute pan melt down your 1/4 to 1/2 cup butter.  Add in the blueberries and 1/2 to 1 c brown sugar.
  3. Let cook on the stove for several minutes on low.  Make sure during this process the blueberries get covered in the butter/sugar mixture.
  4. Put the heated blueberry mixture into the large bowl and set aside.  It does not need to even reach room temperature.
  5. In the saute pan melt down the cup of butter.
  6. Add the oats and saute for several minutes. The old fashioned oats need a touch longer than the quick oats, but not a lot of time longer.  Make sure during this cooking process the oats are stirred so the butter gets everywhere.
  7. Turn off the fire and remove the saute pan oats and all from the stove top.
  8. Stir in sugar, flour, salt, and spices.  Be careful the pan is still hot.  The oats are still hot.
  9. Even the oat mixture into two even groups.  Perfection is not required, but try for even as possible.
  10. In your cake pan, use parchment paper to cover the bottom and sides.  Is it absolutely necessary?  No.  But the clean up later will be easier and removal from the pan will be easier.  Wax paper can be used in a pinch, but this calls for parchment.
  11. Dump half of the oat mixture into the cake pan.  Pick the side with a touch more.  Spread evenly over the entire bottom of pan.  Fingers/hands tend to work better than a spoon or spatula.
  12. Dump all the blueberries into the cake pan.  This middle layer will make the cake.  Spread evenly or as best you can.
  13. Finish the cake with the rest of the oats.  Spread it as evenly as possible.
  14. Bake on the middle rack in the oven set to 400 for thirty minutes.
  15. Turn off oven, pull out cake and let rest in pan for a few minutes.
  16. Once ready to serve, take the corners of the parchment paper within reach and tug the cake out of the pan.
  17. Cut and serve.

Notes::

  • My family made this traditionally with unsweetened applesauce instead of blueberries. Skipping the entire blueberry mixture, you can just start with the oats and layer it oat, applesauce, oat.  We used the big jar of applesauce, although two cups should be enough.
  • The butter I use is the soy free buttery sticks from Earth Balance. Does it have to be butter?    An oil/fat of some kind can replace the butter in this dish.  During my life it has been shortening, margarine, butter, no salt butter.  I would worry using a liquid oil in this case, but it should still work out since the oil is meant as a saute-ing element, just decrease the amount a touch.
  • Don’t like blueberries? They can be exchanged for raspberries, diced strawberries, blackberries, etc.  If the fruit is large, cut it down to about the size of blueberries.  You can even just use a jar of jam instead, although it wouldn’t taste anywhere near as good as if the fruit is started from frozen or fresh.
  • Spices can be anything. My traditional spice for this is cinnamon.  Pumpkin pie spice works.  What flavors do you want mixing with your cake?

© Hartliebe   2019


[About Cat Hartliebe] [Allergen Friendly Cookbook]

Note: Made by an American. It’s not in metric. [Conversion Tool] or [Recipe converter]

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