Food: Blueberry Crisp with Oatmeal Crumble

Hi MadeByGirl readers, Alison here from Heart of Gold and Luxury and I am excited to share with you a late spring dessert that is perfect for summer!

I couldn't be happier that berry season has arrived.  Not only do I enjoy making various baked goods out of them, but I also love eating them, especially blueberries and raspberries by the pint.  One of my favorite blueberry desserts is Blueberry Crisp with Oatmeal Crumb Topping.  I opted to make this recipe in individual ramekins for better portion control, because my friends, when crumb topping is involved I find it hard to control myself! 

Blueberry Crisp with Oatmeal Crumb Topping

Filling:

1 1/2 pints fresh blueberries

2 1/2 tablespoons sugar*

1 teaspoon corn starch

1/4 teaspoon lemon juice

pinch of salt

Crumb Topping:

3/4 cup flour

1/2 cup old-fashioned oats

1/2 teaspoon baking powder

6 tablespoons unsalted butter, chilled and diced

1/3 cup sugar

1/2 teaspoon cinnamon

pinch of nutmeg

Directions: Preheat oven to 375 degrees .Gather four ramekins and place on a baking sheet. Combine blueberries, sugar, corn starch, lemon juice and a pinch of salt in a medium bowl, stir to combine.  Set aside. In another bowl, combine flour, oats, baking powder, sugar and spices, whisk together.  Using a pastry cutter, add the butter and mix until combined, mixture should stay together when squeezed into your palm.  For assembly, place blueberries into ramekin and add a generous amount of crumb toping.  Bake for 20 minutes or until topping has browned.  Serve warm or cold. 

-Photographs by Alison
-Recipe adapted from Martha Stewart's Blueberry Crisp