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Birthday Blueberry Crisp

We had a mini-surprise party for Charles’s birthday. Charles prefers fruit desserts to cake, so instead of a birthday cake, I made a birthday blueberry crisp. This recipe from food.com is super simple. I think you could combine and swap different fruits in. I will add more lemon next time.

photo 1 (3)

photo 2 (4)


1 quart fresh blueberries (about 4 cups you can use more blueberries if desired I most always do!)
3/4 cup sugar (or to taste)
2 tablespoons cornstarch
1 cup water
2 -3 tablespoons lemon juice
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 cup regular oats
1 cup brown sugar
1 1/2 teaspoons cinnamon
1/2 cup butter, melted (no substitutes)


Set oven to 350 degrees F.

Prepare an 11 x 7-inch baking dish (can use a 13 x 9-inch but it will not be as high).

Spread the blueberries in the bottom of the prepared baking pan.

In a small saucepan over medium heat combine the sugar, cornstarch, water and 2-3 Tbsp lemon juice; cook and stir until thick and clear, then add in the vanilla.Pour over, then gently stir in the cooked mixture with the blueberries.

In a bowl combine the flour with oats, brown sugar and cinnamon.
Add in the melted butter; mix until crumbly (I start mixing with a spoon then finish mixing with my hands).

Sprinkle over the top of blueberries (there will be a couple of empty spots that is okay, there may seem like a lot of crumble but it will settle when baking).

Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown.

Serve with ice cream-- enjoy!


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November 2017


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