I’m on WMUR’s Cook’s Corner again today at noon. After a cloudy-rainy Sunday (including a power outage at my house), the sun is shining. It’s not too late for a Labor Day celebration. Blueberry Crisp will put a sweet finish on your cookout. For my trip down to Cook’s Corner, I’ve added a bit of a kick to my old recipe. I’m using fresh ginger and plenty of lemon zest and juice. Enjoy!
We’re at the tail end of the blueberry season in New Hampshire. Take advantage of the last beautiful berries. Visit a pick-your-own farm and bring home plenty for dessert tonight and lots more to freeze for the winter.
2 pints blueberries
Grated zest of 1 lemon
Juice of 1/2 lemon
1 tablespoon grated fresh ginger
1-2 tablespoons sugar
1-2 tablespoons brown sugar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
Crumble Topping (recipe follows)
Preheat the oven to 400 degrees. Lightly butter a 2 quart baking dish or individual ramekins.
Put the blueberries, lemon zest and juice, ginger, sugars, cornstarch and cinnamon in a bowl and toss to combine. Pour the blueberries into the prepared baking dish(es). Evenly sprinkle topping over the blueberries.
Put the crisp on a baking sheet to catch any drips and slide into the oven. Reduce the heat to 350 degrees and bake for about 30 minutes or until the berries are bubbling and the top is golden brown. Cool for 15 minutes before serving. Serve with vanilla ice cream.
You can also bake the crisp early in the day and warm it up in a 275 degree oven for about 15 minutes before serving.
I always double (even triple) the recipe when I make topping. Use some immediately and put the remainder in the freezer for the next time(s). It’s great timesaver when you need a dessert at the last minute.
1/2 cup flour
1/4 cup brown sugar
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
6 tablespoons (3/4 stick) cold, unsalted butter, cut into small pieces
3/4 cup quick-cooking oatmeal
Combine the flour, sugar, salt and spices in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse corn meal. Add the oatmeal and pulse until the topping comes together in little lumps.