Blueberry Crisp

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 4 - 6

A unique dessert from the Neely family, restaurant co-owners and TV hosts, is blueberry pecan crisp. It's perfect for the whole family or as a treat for a small party. This dessert is sure to be a hit, as it's delicious and incredibly easy to make: layer blueberries in a baking pan and top with batter. Bake the whole thing in one layer, then slice it into portions and serve with whipped cream. Ice cream makes a wonderful topping for this crispy blueberry crisp.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

6 cups blueberries, rinsed with water and slightly dried
1 tbsp cornstarch
1/4 cup sugar
A pinch of salt
Whipped cream for topping
Ice cream for topping

Streusel

1/2 cup premium flour
1/2 cup quick-cooking oats
1/4 cup brown sugar
1/4 cup sugar
1/4 tsp ground cinnamon
1/4 tsp. nutmeg
3/4 cup chopped pecans
60 g butter at room temperature, cut into cubes

Ingredient Substitution Suggestions

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Recipes with similar ingredients: blueberry, rolled oats, pecans, nutmeg, cinnamon, streusel

Cooking the dish according to the recipe:

Preheat oven to 190°C.
In a bowl, mix together blueberries, cornstarch, sugar and a pinch of salt.

In another bowl, combine the flour, oats, brown and white sugar, cinnamon, nutmeg, and pecans. Add the butter and mix, squeezing the mixture between your palms. Mix until crumbly.
Place the blueberries in a 2-quart baking dish. Spread the crumbs evenly over the top. Bake the blueberry crisp for 40 minutes. Serve with ice cream and whipped cream.

Categories:

recipe / Party Dishes / Desserts / Sweet pies, tarts and casseroles / Patrick and Gina Neely

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