There is nothing better than the flavors of fresh fruit from the market in the fall.

I was super excited to find this sweet little Staub baking dish at Home Sense!

I love to bake but I don’t need to make massive 9″x13″ dishes any more. This tiny one is shallower and about 6″x8″, perfect for a few handfuls of blueberries and it always feels so much simpler to throw together a little crisp or cobbler without bothering to measure.

My process for making crisps could be construed as a big “unorthodox” as I don’t take time to soften butter.  I just melt about 1/4 cup of butter and stir the topping ingredients, adding more oatmeal or flour to get the texture I’m looking for.

I’m told this makes the topping more like a “granola” … but quick and easy is all that matters to me when I have a surfeit of blueberries from the market.

♥

Who doesn’t love a dessert that is so pretty, sweet and petite in the fall…

I did measure for this recipe, but it’s pretty easy to improvise once you’ve got the idea.

♥

Sweet Little Blueberry Crisp

 

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Author: Barbara Barry

Ingredients

• Filling:
• 3 cups fresh blueberries
• 1 1/2 tbsp granulated sugar
• 1 1/2 tbsp all purpose flour
• Juice from 1/2 small lemon
• lemon zest
• Topping:
• 1/4 cup butter
• 1/2 cup brown sugar
• 1/4 cup all purpose flour
• 3/4 cup old fashioned oats
• 1/4 tsp cinnamon
• tiny pinch salt

Instructions

1. Preheat the oven to 375F and butter your baking dish.
2. In a medium bowl stir all of the filling ingredients together then pour into the baking dish.
3. Melt the butter in a large measuring cup.
4. Stir in the brown sugar, flour, oatmeal, cinnamon and salt.
5. Sprinkle evenly over the blueberries.
6. Set the baking dish on a cookie sheet to prevent spills in your oven.
7. Baking for about 35 minutes or until the topping is golden brown and you can see the filling bubble.

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Love,

Smidge