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Nothing says summer like a freshly baked fruit crisp--and while almost any fruit will do, we are very partial to blueberry crisps around this time of year!

Below we have provided two versions of a blueberry crisp--each using the same fruit filling.  Now most of the time we use 4-5 cups of fresh fruit for filling and that is it (we rarely add sugar to the fruit filling itself), but when you have it we do like this recipe that includes a touch of corn starch (easily omitted) and lemon zest.  We found this filling from Americas test kitchen years ago and have been using it ever since.  The topping is Everett's mother's bulletproof recipe she has been making for years.  Serve as dessert for a summer lunch or dinner and heat up in the morning for breakfast.  Did I mention that crisps and pies are considered breakfast foods every once in awhile?  Especially around the July 4th celebrations!  So, prepare the filling and then choose topping 1 or 2 and you are off and running and you may never need another crisp recipe again.

Filling:

4 cups fresh organic blueberries (wild are wonderful and FruitShare's are the next best thing!)

1-2 tsp corn starch

1 T lemon zest

1-2 T sugar (optional!)

Wash and drain berries and place in a bowl.  Add cornstarch, sugar, and lemon zest to berries and lightly mix.

Crisp Filling #1:  Bulletproof

1 stick of butter (softened)

1 cup flour (gluten free works too)

1 cup brown sugar

Combine ingredients in a bowl, work flour and sugar into butter with fingertips until most of the dry ingredients are now incorporated into the butter.  

Pre-heat oven to 350.  Spray or butter baking dish, add fruit be sure that the fruit at a minimum covers the bottom of the pan.  We like to use a round shallow dish for crisps.

Add crisp topping in dime-sized globs covering most of the fruit filling (dont worry if it is not perfect.)