Saveur

Photo: Christopher Hirsheimer

SERVES 4 – 6

If you are lucky enough to find yourself with an overabundance of blueberries, this easy-to-make crisp is delicious way to prepare them. This crisp can also be made with peaches, plums, or other summer berries.

6 cups (3 pints) blueberries, washed and stemmed
1⁄2 cup granulated sugar
1 1⁄4 cups flour
2⁄3 cup brown sugar
Pinch of salt
10 tbsp. cold butter

1. Preheat oven to 350°. Toss together washed, stemmed blueberries and granulated sugar in a bowl, then transfer to a medium baking dish.

2. Combine flour, brown sugar, and a pinch of salt in another bowl. Using two knives, work cold butter, cut into pieces, into flour mixture until it resembles coarse meal. Sprinkle mixture evenly over blueberries.

3. Bake until berries are bubbling and topping is golden, about 50 minutes. Allow to cool for 15 minutes. Serve warm or at room temperature with heavy cream spooned over top.

This article was first published in Saveur in Issue #51