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BLUEBERRY CRISP/ Sweet as Pie



Looking for a delicious, easy, yet impressive dessert recipe for your next dinner party? After setting the table, sprucing up the place, preparing appetizers and dinner, do you run out of steam to make that fancy dessert from Bon Appetit magazine? Well, I’ve got the perfect dessert recipe….Blueberry Crisp. This recipe has been duplicated by Martha Stewart and dozens of bloggers but this is the simplest recipe ever. My Aunt Rosemary discovered this recipe which was originally printed in Bon Appetit magazine in the mid-1970’s.

Aunt Rosemary was a very energetic, beautiful and independent woman, born during the roaring twenties, grew up during the depression, married her sweetheart after WWII and had three children. She always looked neat as a pin, loved fashion, baking, golfing and most importantly, her family. My earliest memory is at age 4 in the ocean with her holding me as she jumped the waves at Fire Island. I remember the brightly-colored flowers on her swim cap and feeling safe in her arms.

She was a special aunt to my brothers and cousins too. I felt extra lucky to have her as my Godmother. My younger brother often speaks of fun times golfing with her during his teen years. Even with three children of her own, Aunt Rosemary made each and every one of her nieces and nephews feel special. I don’t know how she did it but she just had a way about her. We lost her too soon but she continues to live on in our hearts and in our memories.

Aunt Rosemary blowing out my First Birthday Candles

Aunt Rosemary - Age 23 (circa 1947)

Blueberry Crisp
3-4 Cups Fresh Blueberries
1/4 Tbsp Lemon Juice
1/2 Cup Sugar
1/3 Cup Flour
1 Tsp Cinnamon
2 Tbsp Butter, melted
French Vanilla Ice Cream

Gently stir Blueberries with Lemon Juice. Pour into a pie plate.

In a separate bowl mix Sugar, Flour and Cinnamon. Add melted Butter.
Toss with fork until mixture is crumbly. Sprinkle over Blueberries.

Bake at 350 for 20-25 minutes until golden brown. 
 
 Serve immediately and top with a scoop of French Vanilla Ice Cream.

Makes 5-6 servings.
  
 
MORE RECIPES

APPLE CRISP

 BLUEBERRY MUFFINS 

LEMON RICOTTA MUFFINS

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8 comments:

  1. I may not be able to do your cookies, (so beautiful, maybe someday I will try) but this recipe is so easy!!!
    I love your blogs!

    ReplyDelete
    Replies
    1. Thank you!! You are welcome to visit anytime and simply look around. Let me know how you like the Blueberry Crisp. Happy Baking!

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  2. This looks great... and do-able! Your cookies are gorgeous but well beyond my abilities!

    Following from the GYB hop :)

    ¤´¨)
    ¸.•´¸.•*´¨) ¸.•*¨)
    (¸.•´ (¸.•`¤... Jennifer
    Jenn's Random Scraps

    ReplyDelete
    Replies
    1. Jenn, Thanks very much and I appreciate you dropping by from GYB. I just dashed over to your blog and it is nicely done...love the photos.

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  3. Hi that looks amazing, I am so excited to try this, thanks for sharing. I found you on GY B

    ReplyDelete
    Replies
    1. Nikki, Thank you! I appreciate you coming by from GYB. You will like making Blueberry Crisp because it takes little time. I popped over to your blog and look forward to following you on G+ and Twitter. Good luck with everything.

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  4. Blueberries are one of my favourite berries and this crisp from your Aunt Rosemary looks lovely. I've only ever made apple crisp...time to change that I think!

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    Replies
    1. Paula, With the Blueberry Crisp there are no apples to peel! Thanks for your comment.

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