I woke up this morning with the urge to make blueberry crisp. I thought I was going to make a pie but my patience and lack of a rolling pin made me decide otherwise. So a crisp was made! Blueberries are by far my favorite fruit. I love how tart and sweet they are, as well as self contained.
There’s a sense of peace I find while I’m baking. I find comfort in my recipes; they act as lil’ guides for this delicious journey. It’s the only time that I am completely mindful of my actions, my senses and my intent. Measure one cup of flour, feel the dough, look for the texture, smell the blueberries releasing their juices. Baking is a whole body experience and the connection I feel with my food is never more prominent than when I have my hands covered in dough.
This crisp is definitely more on the tart side with so little sugar added in. It has just a hint of bourbon for flavor that you can just barely detect. Add another tbsp for a real bourbon zing. You can top it off with fresh whipped cream or ice cream, or do as we did in the garden and just ate it as it was. My taste testers were very happy for free treats!
- 1 heaping cup of flour
- 1 cup butter, 1/2″ cubes
- 3/4 cup sugar
- 1 heaping pint of blueberries
- 1 tbsp bourbon
- 1/2 tsp cinnamon
- 1/2 almonds, chopped
- In a large bowl, mix the butter cubes into the flour, a few cubes at a time. Use a fork or a pastry blender to crumble it. The texture should resemble pebbles. Put in the fridge for 10 minutes if the butter starts to get too soft to crumble.
- Add the sugar and almonds, mixing in the same fashion. Cover and let sit in the fridge for a half hour, an hour if you can.
- In the meantime, preheat the oven to 400.
- In a 9-inch dish, gently mix the blueberries with the bourbon and cinnamon. Set aside.
- When the flour/butter mixture has chilled, pour an even layer over the blueberries. Resist the urge to press it down- the crumble needs air and space.
- Bake for 30 minutes, until the juices start bubbling and the crumble turns golden brown. Enjoy!