My kitchen is a mess. I recently moved, and have boxes of kitchen equipment and appliances piled high, waiting to be unpacked. Sounds like the perfect time to bake, right?
Amidst the mess I ended up making the most basic blueberry crisp recipe. This blueberry crisp is so simple, it can be made with a poorly stocked pantry. No brown sugar or sucanat? White sugar will do. No cinnamon? No bother, I love baking with 5 spice powder. No coconut oil? Thank goodness for butter…and these simple little berry crisps.
Basic Blueberry Crisp Recipe
2 cups (1 pint) fresh blueberries
1 teaspoon sugar
1 teaspoon fresh lemon juice
3/4 cup old fashioned rolled oats
2 tablespoons sugar
1/2 teaspoon Chinese 5 spice powder
pinch kosher salt
2 tablespoons melted butter
Preheat oven to 375 degrees F. Place blueberries in a medium bowl. Sprinkle with 1 teaspoon sugar and lemon juice; stir. Divide blueberry mixture between four 6- to 8-ounce ramekins. Place ramekins on a shallow rimmed baking sheet.
For crisp topping, in a small bowl combine oats, 2 tablespoons sugar, 5 spice powder and salt. Drizzle melted butter over oat mixture; stir well. Spoon oat mixture over blueberries in ramekins.
Bake for 20 to 25 minutes until bubbly around edges and topping is browned. Serve slightly warm or completely cooled.
Makes 4 servings
Tip: The berry filling will be thin right out of the oven. The juices will thicken once the crisp cools.