It looks like the blueberry season is beginning to wind down a bit – there are still lots of late season berries, but the main summer crop has just about run its course. That’s okay though. Fortunately, blueberries have quite a long shelf life in the refrigerator, and as I’ve mentioned before, they are insanely easy to freeze.
Another really nice thing about blueberries, is that frozen berries can be used in nearly any baking recipe that uses fresh berries. I say “nearly any”, but what I really mean is: every baked thing I make with fresh berries, also works with frozen ones. I just know if I say frozen berries always work in baked things, a reader will come along and mention a recipe where they don’t work. In the case of this crisp, frozen berries will work very nicely, so hang on to this recipe if you want to enjoy a blast of summer berry flavor this winter.
And, if I were you, I’d make it right now too. You know – so you can compare the two batches via the scientific method, also known as eating. You can’t just go through life willy-nilly without a little bit of scientific method, so plan ahead and get some berries in the freezer now.
This recipes uses the blueberries two ways. The majority of them are left whole, but one cup is pureed in a blender or food processor. This method ensures that you have a lovely juicy filling, but that some of berries stay more or less whole, which makes for very nice eating. [note: if using frozen berries, they are going to break down more, so don’t bother with the puree, and just leave all of them whole] Then, I just wipe out the processor prior to mixing the crisp ingredients – no need to really wash it out. I like to mix the topping ingredients in a food processor, because it breaks down the oats a bit which helps them mix with the butter and flour better – I think the final texture is better that way. You can use a pastry blender or your hands to get things mixed if that is your preference. So – grab your blueberries and lets get this going:
- 2 pounds of fresh blueberries, washed, and with any stems etc, removed, divided [about 6 cups]
- 1 tablespoon lime zest, tightly packed
- ⅓ cup freshly squeezed lime juice
- ⅔ cup granulated sugar
- 2 tablespoons plus 1 teaspoon flour
- ½ teaspoon salt
- ½ cup all purpose flour
- 1 & ½ cups whole oats
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ cup light brown sugar, packed
- 6 tablespoons very cold butter, cut in small cubes
- Preheat the oven to 350º. Generously butter a 3 quart baking dish.
- Measure 1 cup of the blueberries into the food processor and process until they are pureed.
- In a large bowl, combine the remaining blueberries, lime zest and juice, granulated sugar, the 2 tablespoons plus 1 teaspoon flour and the ½ teaspoon of salt.
- Mix in the pureed blueberries, and spread the whole mixture evenly in the prepared baking dish.
- Wipe out food processor and add all of the topping ingredients.
- Pulse the processor until the oats and butter are evenly incorporated, but still somewhat chunky. This should NOT be smooth - the oats should still be visible, as well as small bits of butter.
- Spread the topping mixture over the berry mixture in the baking dish.
- Bake for 40 to 50 minutes, until the filling is very bubbly and the topping is nicely browned over the top.
- Cool at least an hour before serving - the filling with thicken as it cools.
- Serve with vanilla ice cream or fresh whipped cream.
- Will keep at room temperature for 24 hours - after that, it should be refrigerated.
As mentioned in the recipe, this is best served warm or at room temperature – you need to plan ahead for that, because fresh from the oven it is very hot and a bit on the runny side. Kind of like fresh magma from a volcano, so leave a little time for things to calm down before dishing it up.
But then, when you do – oh golly!
It might just be the best thing ever.
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