Chef Eddy's Blueberry Crisp

Prep Time:

30m

Bake/Cook Time:

25m - 30m

Yield:

4 individual servings

Sometimes the simplest desserts prove to be the best - and Chef Eddy’s Blueberry Crisp is one of them! The vibrant tang and juiciness of the blueberries perfectly balance the warmth and comfort of a homemade crisp. Such as easy, yet impressive, dessert to pull together on even the busiest of days.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Blueberry Filling

3 cups (455g) fresh blueberries
1 tablespoon all-purpose flour*
1 tablespoon corn starch
1/3 cup (67g) Dixie Crystals Extra Fine Granulated Sugar
Zest of 1 lemon (no white bitter pith)
Zest of 1 orange (no white bitter pith)

Crisp Topping

1/3 cup (27g) oats or 3 tablespoons all-purpose flour*
3 tablespoons (24g) all-purpose flour*
3 tablespoons (37g) Dixie Crystals Extra Fine Granulated Sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 tablespoons (42g) unsalted butter, very cold
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
Combine blueberries, flour, corn starch, sugar, lemon, and orange zest.
Divide equally into 4 ramekins.
Place oats in a blender and mix to flour consistency. Remove from blender and place in a bowl.
Add flour, sugar, cinnamon, and salt. Grate cold butter on small eyes of grater directly into flour mixture.
Add vanilla and rub mixture between palm of hands until crumbles form.
Sprinkle on blueberry filling.
Place in oven and bake about 25-30 minutes or until thick bubbles form. Time will depend on the thickness of ramekins used.