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Blueberry Crisp

Patricia Blair Desserts

Blueberry Mixture

  • 6 cups blueberries - rinsed and lightly dried
  • 1 tablesoon cornstarch
  • 1/4 cup sugar
  • pinch of salt
  1. Combine blueberries, cornstarch, sugar and a pinch of salt together in bowl.
  2. Place in a greased 2 quart baking dish.

Topping Mixtue

  • 1/2 cup al-purpose flour
  • 1/2 cup quick cooking oats
  • 1/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/2teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cups pecans - chopped
  • 1/2 stick butter - unsalted, cubed, room temperature
  • Whipped cream for topping - optional
  1. Preheat oven to 375°.
  2. Combine flour, oats, brown and white sugar, cinnamon, nutmeg, and pecans in a bowl.
  3. Add butter and pinch into chunks.
  4. Mix until it looks crumbly.
  5. Place evenly over the bluberries in the bakng pan.
  6. Bake for 40 minutes.
  7. Serve with whipped cream or ice cream.