Blueberry crisp is one of our favorite desserts, and the kids have made it once for us. I just picked a large basket of blueberries and froze most of them so they can make it again for one of their Sunday dinners when they get back from sleepaway camp. Here’s the recipe, and a photo of one of their half eaten crisps. (And photos of the berries I just picked)

What you need:
For the blueberry filling
6-1/2 cups fresh blueberries
1 tablespoon flour or corn starch
1/4 cup sugar

For the crisp topping
6 ounces softened, unsalted butter
1/3 cup sugar
1/2 cup all purpose flour*
3/4 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon salt
* subsitute finely chopped walnuts for flour if you want to to gluten free.

What you do:
1. Take out butter at least 1/2 hour before you want to start cooking to soften it. Don’t try softening in microwave…it just doesn’t work
2. Preheat oven to 375 degrees
3. Mix blueberry filling ingredients in bowl, transfer to 8×8 baking dish
4. Cream butter and sugar together in large bowl until pale yellow & well blended
5. Combine flour, oats, baking powder and salt together in separate bowl
6. Add flour/oat mix to butter/sugar mix and use your hand to form into clumps
7. Spread crisp topping on top of berries in baking pan
8. Set timer for 45 minutes, may take up to 1 hour, but check at 45 minutes. Crisp is done when topping is golden brown and berries are bubbling through

Blueberry Crisp–half eaten before I could even take a photo!

Just picked organic blue berries from Thompson Finch farm

Close up (they are just so blue)