Blueberries were on sale so we picked up a few pints and stuck them in our grocery basket. They looked so summery -- plump and blue and delicious. But what should we make to capture this fruit at the peak of freshness? We thought briefly about blueberry muffins, but settled instead on this recipe for blueberry crisp. Boy, are we glad we did.
To prepare the topping, mix ¾ cups flour, ½ cup rolled oats, a ½ teaspoon baking powder, and ½ teaspoon salt. Then, cream 6 Tablespoons unsalted butter and 1/3 cup sugar with a mixer until fluffy. Stir dry ingredients into the butter and sugar. Then using your hands squeeze the mixture to blend into a crumbly topping.
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Phoenix New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Phoenix's stories with no paywalls.
Support Our Journalism
When we go to serve the crisp, the deep blue and purple color is spectacular. The dessert is ripe and sweet with a hint of tart and saltiness. It tastes like a warm slice of blueberry pie. With a scoop of vanilla ice-cream to accompany it, we all fall silent while eating except for Mmmm's and the sound of spoons hitting the side of glass bowls; scraping to dig up a bit of blueberry juice from the bottom.