At 8:30 last night, completely devoured by the two of us.
In our defense, I did make just a half recipe, so we only ate two good-sized servings each.
I based this blueberry crisp on the recipe in the June 2009 issue of Martha Stewart Living, but I made a few changes to it. We thought it was pretty yummy, so I'll share.
Blueberry Crisp
serves 4 (or in our case 2, because we totally pigged out)
Filling
3 cups blueberries
1/4 cup sugar
1 tablespoon cornstarch
1/4 teaspoon lemon juice
1/4 teaspoon salt
Topping
1/2 cup whole wheat pastry flour
1/4 cup rolled oats
1/4 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons butter
1/4 cup brown sugar
Preheat oven to 375 degrees.
Mix together the filling ingredients and spread evenly in bottom of baking dish (I used one about 8-inch square, which made this pretty thin, so next time I'd try something smaller if possible).
Cream butter and brown sugar together in mixer. Add remaining topping ingredients and mix (using the mixer is fine) until it clumps together nicely. Sprinkle topping evenly over the fruit mixture.
Bake about 1 hour (fruit will be bubbling and topping will be golden brown). Let cool at least 30 minutes before inhaling the whole thing as quickly as possible.
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