Blueberry Crisp

I have been disappointed with nearly everything I’ve tried from King Arthur Flour. It’s so frustrating since I love their blog and catalog. I’m sure it must be me, but each one was a problem… usually for flavor. Chris and I are not fans of nutmeg or allspice, and every recipe or boxed-mix of theirs has one or the other. I gave them another chance and tried their blueberry crisp since I had a gigantic bag of frozen Maine blueberries in the freezer.

Result: we didn’t like the allspice flavor at all. When it was warm Chris thought it reminded him of worcestershire sauce! Yuck. Once it cooled it was better, and it jelled well, but next time I’ll eliminate the allspice and double the crumb topping. It was all blueberry and not enough topping. We still prefer blueberry buckle.  🙂


6 to 7 cups (24 to 30 ounces) frozen blueberries
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1 teaspoon vanilla extract
1 cup (4 ounces) confectioners’ sugar
1/4 cup (1 7/8 ounces) brown sugar
1/4 teaspoon salt
2 tablespoons (1 ounce) lemon juice
3 tablespoons (1 1/2 ounces) butter, melted
1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour

Topping [Double this next time]
1 1/4 cups (5 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (3 3/4 ounces) granulated sugar
1/4 teaspoon salt
3/4 teaspoon cinnamon
6 tablespoons (3 ounces) melted butter
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract

To prepare the blueberries: Place the berries in a microwave-safe bowl, and heat them for 4 to 5 minutes, till they’re thawed and beginning to warm. Combine the berries with the remaining filling ingredients, and spoon the mixture into a lightly greased 8″ round cake pan, 9″ pie pan, or 9″ round cake pan; if you use an 8″ pan, be sure it’s at least 2″ deep.

To make the topping: Whisk together the dry ingredients. Add the melted butter and flavors, mixing till coarse crumbs form. Set the topping aside.

Bake the crisp in a preheated 350°F oven for 30 minutes, until the berries are starting to bubble. Remove from the oven, and spread the topping over the berries. Bake for an additional 45 minutes, until berries are bubbling and topping is beginning to brown. Remove from the oven, and allow to cool completely, preferably overnight. If you serve the crisp right away, it’ll be very liquid; allowing it to set up overnight lets the berries reabsorb some of their juices. Next day, serve the crisp plain, or à la mode. Heat it briefly (about 30 seconds) in the microwave, if desired, to provide a nice warm bed for the ice cream!
Yield: about 10 servings.


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