Blueberry-Pecan Crisp
July 03, 2012
The blueberries this summer are so sweet and juicy, and I’m thrilled that they aren’t expensive either. The other day, I decided to make a simple Blueberry Crisp from a recipe my friends, Nancy and Lissa, sent me. When I put the photo on Facebook, everyone was begging for the recipe. It’s terrific served on its own or with a scoop of low-fat yogurt or ice cream. Happy July 4th week everyone! Enjoy and be safe!
Blueberry-Pecan Crisp
Prep:
20 minutes
Cook:
1 hour
Yield:
8 servings
Ingredients
6 cups (3 pints) blueberries
1/2 cup granulated sugar
1 tablespoon self-rising flour
1 teaspoon grated fresh lemon zest
3/4 cup self rising flour
1/2 cup rolled oats (not instant or quick-cooking)
1/2 cup chopped pecans
6 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1 tablespoon self-rising flour
1 teaspoon grated fresh lemon zest
3/4 cup self rising flour
1/2 cup rolled oats (not instant or quick-cooking)
1/2 cup chopped pecans
6 tablespoons unsalted butter, softened
1/3 cup granulated sugar
1 teaspoon ground cinnamon
Preparation
1. Preheat oven to 375F.
2. To prepare the filling: Mix blueberries, sugar, flour and lemon zest. Transfer to a lightly greased 8-inch square baking dish.
3. For the topping, stir together flour, oats and pecans. 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 and sprinkle with cinnamon. Bake until bubbling in center and brown on top, about 50 minutes to 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.
2. To prepare the filling: Mix blueberries, sugar, flour and lemon zest. Transfer to a lightly greased 8-inch square baking dish.
3. For the topping, stir together flour, oats and pecans. 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 and sprinkle with cinnamon. Bake until bubbling in center and brown on top, about 50 minutes to 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.
14 Responses to “Blueberry-Pecan Crisp”
Kathy - Panini Happy says:
July, 04 2012at 12:51 am
Oh yes! You're making me wish we didn't dive into the blueberries today - we had three pints in the house. Oh well, I'll just have to buy more so we can make this - looks terrific!
Leslie says:
July, 03 2012at 09:06 am
Looks TOO Good Alison! Happy 4th
Marla says:
July, 03 2012at 10:08 pm
I can see why everyone was begging for the recipe, looks great! Have a wonderful July 4th!
July, 03 2012at 09:07 am
Ohhh....adding this to my menu for July 4th!!
Cassie says:
July, 03 2012at 10:15 am
I love fruit crisps...well, I love anything with that crumbly topping. Looks incredible!
Jeanette says:
July, 06 2012at 08:13 am
Alison - this looks fantastic. I made blueberry crisp last summer (gluten-free) but haven't made any yet this summer.
July, 06 2012at 11:25 am
I pretty much love anything made with pecans. Ditto that on anything made with fresh berries. So, basically, this is a match made in heaven!
Julie says:
July, 03 2012at 09:06 am
oh wow on my list for sure!
July, 03 2012at 11:36 am
That is one mean looking crisp! Happy Fourth!
RecipeNewZ says:
July, 03 2012at 06:05 pm
I love this crisp, using both oats and almonds must give it a wonderful crunch! Great recipe :-).
Happy 4th of July!
Averie @ Averie Cooks says:
July, 03 2012at 12:13 pm
That's such a perfect looking crisp! Love crumble topping anything!