Martha Stewart Shares Her Blueberry Crisp Summer Recipe
Feasting On The Summer Season
The summer season is in full swing and while we look for all those recipes that let us soak in the season’s delight, look no further as we’ve got you covered for the ultimate classic summer dessert! When we asked Martha Stewart on what recipe you should be making all summer long, it was an easy answer, her Blueberry Crisp. Inspired by her childhood as well as her first Garden, this recipe is an old school classic that will leave you with all the feels of the Summer season.
Preserving Your Family Favorite Recipes
And this all brought up a further point, how do we ensure that all of our recipes, you know - the ones you make over and over again and not to mention all of those family gems don’t get lost or forgotten about? Well, now is the time to gather all those recipes and create your own custom, Recipe book. Plus, we have an exclusive Recipe Photo Book that we partnered with Martha Stewart. And let us just say, if there is anyone who can design a Recipe Book, it's Martha Stewart. Insider tip, create one for yourself and share one as the sweetest gift idea!
Martha Stewart’s Blueberry Crisp Recipe
(Serves 8)
This crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.
For the Filling:
6 cups (3 pints) blueberries
½ cup sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
¼ teaspoon coarse salt
For the topping:
¾ cup all-purpose flour
½ cup rolled oats (or chopped nuts, such as almonds)
½ teaspoon baking powder
½ teaspoon coarse salt
3 ounces (6 tablespoons) unsalted butter, softened
⅓ cup sugar
Directions
Preheat oven to 375°. Make the filling: Mix blueberries, sugar, corn starch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.
Crisp tip!
Make and freeze extra batches of the topping. Whenever you have fresh fruit on hand, you’ll be able to assemble the dessert quickly.
Recipe courtesy of MarthaStewart.com
