Blueberry Crisp

Courtesy Chef Sara Naftaly of Le Gourmand

October 19, 2009


1½ pints fresh blueberries
¾ cup unsalted butter
1¾ cups flour
¾ cup unrefined granulated sugar
½ cup brown sugar
1 tsp high-quality ground cinnamon
Pinch of salt


Butter a 10-inch baking dish and fill it with the blueberries, leaving room for topping mixture. Combine remaining ingredients in a stand mixer or by hand, then refrigerate for about 40 minutes or until slightly firm. Using your hands, crumble pebble-size pieces of the mixture over the blueberries until they’re covered completely. Place filled dish on a baking sheet and bake 15 to 20 minutes in a 365 degree oven until the crisp topping turns golden brown and the blueberries start to bubble. Remove from oven and cool slightly before serving.

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