Blueberries are plentiful and cheap this time of year, so I took advantage and made a blueberry crisp.
The same easy recipe can work for a variety of fruits (i.e. berries, peaches, plums, apricots, apples, pears). As they come to market over the course of the summer and fall, I’ll bake those too.
To make the fruit filling, I started by buttering a 9-inch glass pie dish. I then added enough blueberries (about a pint) to fill the dish. I squeezed in the juice of half a lemon, plus added 1 tablespoon of white sugar and 1 tablespoon of brown sugar. I mixed everything together.
For the topping, I mixed 1 cup flour (½ unbleached white, ½ whole wheat), ½ cup white sugar, ½ cup brown sugar, 1 cup oats and ½ teaspoon unrefined sea salt in a bowl. I then added 1 stick of slightly softened Anchor butter, cut into smaller cubes.
Next came the only possibly difficult part: combining the butter and dry ingredients into a streusel-like topping. I used my fingertips to clump together the two until no dry ingredients were still powdery. The butter and dry ingredients were now one, stuck together in a moist mixture.
I spread this mixture evenly over the filling and baked the crisp in a 375 degree oven until the fruit started to bubble and the topping turned golden brown (about 45 minutes). I like it a little cold, but feel free to serve warm or at room temperature.