Blueberry Crisp

Submitted by: Academy Canada Culinary Arts Program
Rate it!
   
[print]   [share recipe]   [share website]
Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: Under an hour

Filling:
8 cups frozen berries
1/2 cup white sugar
1 1/2 cups dark brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
1/4 cup lemon juice
Thickener:
1/3 cup cornstarch
1/2 cup cold water
Crisp:
1 1/2 cups flour
1 1/2 cups sugar
1 cup butter, cold
Preheat oven to 375°F.
For the filling: Bring all ingredients to a boil over medium-high heat in a heavy-bottomed pot. Mix together cornstarch and water. Whisk it into the boiling filling and allow it to return to a boil, stirring constantly. When it boils, remove from heat and set aside.
For the crisp: Sift together the flour and sugar. Cut in the cold butter until the mixture resembles coarse cornmeal.
Assembly: Spread the filling over the bottom of a 9âx13â casserole dish. Evenly crumble the crisp mixture over top. Bake for 30-40 minutes, until the crisp becomes golden and nearly cookie-like. Remove from oven and let rest on a rack for about 20 minutes before serving. Yield: 8-10 servings.

Comments:
Be the first to comment...