Summer Blueberry Pie Crisp

Did y’all have a great 4th of July? I know the weather around here in Virginia kind of put a damper on things, but at least we didn’t all have to worry about burning the neighborhood down with our fireworks for once. I’m praying that y’all still have all your fingers and toes and that you didn’t all catch colds from watching fireworks in the rain. B.O.B. Bob and I set off some of our favorite fireworks on Sunday and Monday evening. Thankfully Brenna has no aversion to bright noisy rockets flying through the air and her Daddy plays it pretty safe when dealing with explosive objects. We still have all of our fingers and toes, even if some of our toes were a bit disfigured to begin with. Cough. Cough. B.O.B. Bob. Cough. Cough. Lawn Mower. Cough. Cough.

On Saturday, B.O.B. Bob and I went on one heck of a road trip, which led us through three different states. We started off antiquing in Luckett’s, then headed to Pennsylvania and mistakenly ended up in Gettysburg where we discovered a new brewery, and finally we headed to Hagerstown to buy some gourmet sausage and visit with my parents. It was a fun day, and Brenna sure was super excited to see us when we arrived home; she may have been a wee bit hungry. The little girl’s PetSafe 5-Meal Pet Feeder has been taken over by ants yet again, which means she must rely on her Daddy to deliver the good stuff for a while until we get the pests under control.

Sunday brought a lot of time spent in the kitchen and a whole lot of cussing on my part. There are days I love nothing more than cooking, and then there are days when it’s the last thing I want to be doing. By 4:00 in the afternoon I was ready to rip someone’s head off. My cornbread burning was pretty much the last straw. I was pretty darn tootin’ bummed out that it required a complete do-over. Thankfully Brenna and her Daddy knew from all of the bad words being screamed that they should keep a safe distance and no one was hurt too bad from having to endure the experience. Except of course for the burnt beyond recognition cornbread, which has now taken up residence outside in our trashcan.

This Summer Blueberry Pie Crisp was part of my dreadfully crappy day but thankfully happened earlier on in the morning when true frustration had yet to set in. B.O.B. Bob did help out a bit, after all, he’s phenomenal at stirring the pot. He’s also great at fetching cooking and baking equipment from the garage for me. I was all set to use my new Emile Henry Pie Dish for this blueberry crisp, but then I remembered my brother’s Longaberger 4th of July Pie Plate that has been living in our garage for the past year and a half unused. It felt right that something of his should play a part in our holiday weekend. Things just aren’t the same around here without him, and there are way more leftovers without his help to eat everything, which means B.O.B. Bob and I will be eating Salt Pork Green Beans and Do-Over Cornbread for the rest of the week. Hey, at least I don’t have to worry about spending any more time in the kitchen. So what did you burn this weekend? Anything good?

Ingredients:

Blueberry Filling:

• 3 Pints Fresh Blueberries
• 1/4 Cup Granulated Sugar
• Pinch of Kosher Salt
• 4 Teaspoons Corn Starch
• 2 Teaspoons Vanilla
• 2 Teaspoons Cold Water

Crisp:

• 1/2 Cup Quick Cooking Oats
• 1/2 Cup All-Purpose Flour
• 1/4 Cup Light Brown Sugar, Packed
• Pinch of Kosher Salt
• 1/4 Cup Unsalted Butter

Directions:

Blueberry Filling:

1. Preheat oven to 350 degrees.
2. Rinse blueberries under cold water.
3. Place half of the blueberries, the granulated sugar, and a pinch of salt in a medium saucepan over high heat for 5 minutes.
4. Mix the corn starch, vanilla, and cold water in a small bowl until all lumps have disappeared.
5. Add the corn starch mixture to the blueberry mixture, and then cook for 1 additional minute.
6. Remove the blueberries from the stovetop and stir in the remaining blueberries.
7. Pour the blueberry mixture into a pie dish; set aside.

Crisp:

1. In a medium bowl, mix together the quick cooking oats, flour, brown sugar, and salt.
2. Add small slivers of the unsalted butter, and then use your hands, a fork, or a pastry cutter to combine the mixture for 3 minutes.
3. Cover the blueberries evenly with the crisp mixture, and then bake for 30 minutes, or until the crisp is golden brown.

Suggestions:

• Stir the blueberry mixture constantly while it is on the stove to prevent it from burning or sticking.
• Place the pie on a foil-lined baking sheet to prevent spills during baking.
• The oats will give the blueberry crisp a very rustic texture.
• Serve warm.

Improvements:

• Serve with vanilla ice cream or fresh whipped cream.
• Garnish with fresh mint.
• Add 1/4-cup of finely chopped pecans or almonds to the crisp topping.

Print

Yum

Summer Blueberry Pie Crisp

Ingredients:

Blueberry Filling:
• 3 Pints Fresh Blueberries
• 1/4 Cup Granulated Sugar
• Pinch of Kosher Salt
• 4 Teaspoons Corn Starch
• 2 Teaspoons Vanilla
• 2 Teaspoons Cold Water
Crisp:
• 1/2 Cup Quick Cooking Oats
• 1/2 Cup All-Purpose Flour
• 1/4 Cup Light Brown Sugar, Packed
• Pinch of Kosher Salt
• 1/4 Cup Unsalted Butter

Directions:

Blueberry Filling:
1. Preheat oven to 350 degrees.
2. Rinse blueberries under cold water.
3. Place half of the blueberries, the granulated sugar, and a pinch of salt in a medium saucepan over high heat for 5 minutes.
4. Mix the corn starch, vanilla, and cold water in a small bowl until all lumps have disappeared.
5. Add the corn starch mixture to the blueberry mixture, and then cook for 1 additional minute.
6. Remove the blueberries from the stovetop and stir in the remaining blueberries.
7. Pour the blueberry mixture into a pie dish; set aside.
Crisp:
8. In a medium bowl, mix together the quick cooking oats, flour, brown sugar, and salt.
9. Add small slivers of the unsalted butter, and then use your hands, a fork, or a pastry cutter to combine the mixture for 3 minutes.
10. Cover the blueberries evenly with the crisp mixture, and then bake for 30 minutes, or until the crisp is golden brown.

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