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Blueberry crisp8/2/2023 Serve it warm with a scoop of ice cream or a dollop of sweetened whipped cream for a fantastic dessert to share with someone.įind more blueberry recipes in the Recipe Index. It’s easy to make yet still looks so pretty in its rustic glory. If you’re looking for a simple dessert for you and your plus one, then this easy Blueberry Crumble recipe is just the thing. This is just the kind of recipe to make when you don’t have enough berries for a larger dessert but don’t want them to go to waste. They’ll also work for other berries, too. These crumbles are a great way to use up those few blueberries lingering in your refrigerator. If you use something more like ramekins, which will be deeper and not as wide, just keep in mind that you may not be able to use all of the crumb topping. I like to use these tart pans because there’s more room for crumb topping. (You can find similar ones here.) You can make them in any 6 to 8 ounce baking dishes. I love to bake these individual crumbles in small tart pans like the ones you see in these photos. Add a big scoop of ice cream, and we’re in dessert heaven! Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl. That sweet berry filling combined with a crumbly oat topping is pretty much perfection in our book. Directions WATCH Watch how to make this recipe. These little crumbles are so, so easy to make and are just the kind of dessert we love. That’s where this wonderful Blueberry Crumble for Two comes into the picture. They’re easy to make and full of wonderful flavor!Īs much as I love to bake big batches of cookies, pans of brownies, and other crowd-pleasing treats, sometimes I want to make something for just the two of us to enjoy. (If you’ve used your oven, just put the crisp in on Off to warm up.Blueberry Crumble for Two is a sweet berry treat to share with your favorite dessert partner. I usually put it into a low oven for 10 to 15 minutes. To make ahead: The crisp holds up beautifully for several hours at room temperature. Serve warm or at room temperature with whipped cream or ice cream, if desired. To bake: Bake for 35 to 40 minutes or until the topping is golden and the berries are bubbling around the edges.ĥ. Pour melted butter evenly over the top.Ĥ. You don’t want the mixture to blend into a mass. When it becomes crumbly (you may have a few wet clumps and some of the sugar will still look dry), stop mixing. Stir with a fork until the flour is well coated and the mixture is crumbly. Make a well in the center and add the beaten egg. To make the topping: In a medium bowl whisk together flour, sugar, baking powder and salt. Transfer to baking dish, spreading evenly.ģ. To make the filling: In a large bowl, toss blueberries with lemon juice, sugar, cinnamon and cornstarch until well coated. Preheat oven to 375☏.nGrease an 8-inch square baking dish.Ģ. Vanilla ice cream, frozen yogurt or whipped cream, for serving, optionalġ. You haven’t much to lose with such a delicious topping.ġ large or extra large egg, beaten lightly I’m not sure apricots have enough flavor, but you might as well try them. It turned out delicious, but for some reason I am still slightly partial to the blueberries. It’s important that the peaches be ripe, but not too soft. I used 4 ripe peeled peaches and kept the sugar and cornstarch the same. It’s pretty hard to improve on the best.Īfter I published this, I received so many questions about substituting stone fruit that I felt compelled to try them. I’ve made it substituting raspberries for some of the blueberries, but other than that, I stick to the recipe as it is. It is so easy that all you need to do is follow the directions. I recommend 1 1/2 tablespoons cornstarch, which thickens the berries slightly, but still leaves a little juice. Most crisps have a streusel topping, whereas this one gets crisp from the butter drizzled over the batter before you bake it. I make an exception for this crisp, however, because it definitely is. I’ve probably said this before (I’ve been writing and teaching for so long that there is probably nothing I haven’t already told you), but I rarely use the term BEST or PERFECT, because nothing really is. And if you don’t know much about baking or are fearful of it, this dessert will gain you a reputation as such an expert that you will have trouble convincing your friends that you’re not. Easiest most delish crisp you will ever taste-or make.
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