I love blueberries. There's a blueberry farm in the next town over and I've been dying to get over there. Sadly, it seems whenever I could go, the weather was just lousy and there's no way I could take the baby in the rain... so I wound up buying these from the store. They had these huge containers for sale and I couldn't resist picking up one to make this.
Crisps are always so quick and easy to make because they don't require a pie crust. So for all you "pie crust phobics", this is right up your alley!
Put about 4 cups blueberries in a bowl. You can use frozen if you don't have fresh.
Add to the bowl:
1/2 c. sugar
3 tbsp cornstarch
1/4 tsp. nutmeg
Mix well and set aside.
In another bowl, put 2/3 c. flour, 1/2 c. brown sugar, 1/2 tsp cinnamon, 1/4 tsp. salt, and 2/3 c. chopped toasted pecans (optional), and 1/2 c. oatmeal.
Break in 4 Tbsp butter and use a pastry blender or your hands to cut the butter into the dry ingredients.
You want it to be nice and crumbly.
Take the other half of the cube of butter and rub it all over the bottom and sides of your baking dish.
Remove the stick and put in a ziploc to use on something else later.
(I know what you're thinking.. "she's going to use that WHOLE piece to grease the dish????")
Zest one lemon.
Dump the blueberries in the baking dish and then sprinkle the zest all over the top. This will give the blueberries a wonderful tart flavor.
Sprinkle on the crumb topping.
Make sure the whole top is covered with the topping.
Put in a 350* for about an hour.
The top will be nice and golden and the blueberries will be bubbly on the edges when it's all done.
Serve warm with some whipped cream or vanilla ice cream. Enjoy!