Blueberries are native to North America and have been harvested for thousands of years by Native tribes, who used the plant as both food and medicine. Up until the early 1900s, blueberries continued to be primarily foraged until botanist Frederick Colville created strains suitable for cultivation. After that, commercial blueberry growing exploded and a single bush today can produce as many as 6,000 berries per year. Unfortunately, domestic blueberries rank fairly high on a list of produce with the highest loads of pesticide residues. Thus it is best to choose organic sources and look for firm, dry, plump blueberries with smooth skin and no shriveled or moldy bits. Some blueberries may have a faint white powdery coating (called “bloom”) that is naturally occurring and helps to protect the berries. Blueberries are one of the world’s healthiest fruits — a good source of vitamins C and K and naturally rich in polyphenols, antioxidant chemicals that are linked to big-time health benefits, including in cardiovascular health and brain functioning. If blueberries are to be used within a day, store them right on the counter. Otherwise, stick them, unwashed, in the refrigerator or freeze berries unwashed. - Steve Makela
Ingredients
- 4 cups blueberries, washed and destemmed
- ½ tablespoon freshly squeezed lemon juice
- ¼ cup sugar
- 1 tablespoon cornstarch
- ⅛ teaspoon kosher salt
- Butter for greasing the baking dish
- ¼ cup brown sugar, packed
- ¾ cup all-purpose flour
- ½ cup rolled oats (old-fashioned)
- ¼ cup almonds, coarsely chopped
- ½ teaspoon cinnamon
- ¼ teaspoon kosher salt
- ¼ cup butter (½ stick), melted
- Topping 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- 3 tablespoons powdered sugar
Preparation
Preheat oven to 375°F. Butter the interior of a 3½-quart glass or ceramic baking dish.
Prep the blueberries by washing and removing any stems. Drain well, air dry or pat dry.
In a small bowl, whisk together the sugar, cornstarch and salt so that the cornstarch is evenly distributed and without any lumps. In a large mixing bowl, toss the blueberries with sugar-cornstarch mixture. Place in the buttered baking dish.
Melt 1 stick (½ cup) butter in a glass measuring cup, using 30 second intervals if microwaving. In a separate bowl, mix together the brown sugar, almonds, flour, oats, cinnamon and salt. Drizzle the melted butter over the mixture. With your fingertips, work the crumb topping until the butter is evenly distributed and clumps form when pressed together.
Sprinkle the crumb topping on top of the blueberry filling. Bake in a 375°F oven for 35–40 minutes. Check progress in 30 minutes; if the top is browning, but the center has not reached an internal temperature of 165°F, loosely tent a piece of aluminum foil over the top, and continue baking for another 15–20 minutes. (Baking times may vary depending on the baking dish, and the depth of the fruit and crumb topping.)
During the final minutes of baking, mix the cream, vanilla and powdered sugar in a small, deep bowl and whip to soft peaks.
Serve the crisp while warm topped with a generous dollop of whipped cream or vanilla ice cream.
About this recipe
Recipes sourced from Cooking at the Cottage — Kentucky’s only independent culinary retail store with Louisville’s premier cooking school for consumers. For more recipes from Cooking at the Cottage, visit cookingatthecottage.com/recipe-box
