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A tasty blueberry crisp evokes summer celebrations for me. And not just blueberries – you can follow the berry cycle throughout the late spring and fall—first, strawberries, then raspberries, the blueberries, then marionberries and wild blackberries. This recipe works for all of them, but for raspberries and other berries that aren’t as sweet as blueberries, you may need to use more maple syrup.
The two-stage approach here (bake the berries for 40-45 minutes first) is critical, because the topping can burn easily, and it needs only about 20 minutes to cook.
Note that fresh berries are often juicier than frozen berries. The topping might become partially submerged with fresh berries, but it will still taste great. The crisp may seem soupy when it comes out of the oven if you use fresh berries, but the natural pectin will go to work and firm it up after a few hours, and definitely overnight.
Makes 6 servings
Preheat the oven to 375°F. Choose a ceramic or glass baking dish (about 10”x7” or 8”x8”), casserole dish, or a ceramic or glass pie plate (9” or 10”).
Pre-bake the blueberries. Toss the blueberries and flour together.
2 pounds frozen blueberries, thawed, or 3 pints fresh blueberries
1 Tablespoon oat flour or whole wheat pastry flour
Add the following ingredients into the floured berries and gently stir until all berries are coated.
1/3 cup maple syrup
1.5 Tablespoons lemon juice
1 teaspoon vanilla extract or vanilla powder
1 teaspoon ginger powder
Spoon the mixture into the baking dish. Cover with foil and bake for 40-45 minutes, until the berries are hot and steamy. While the blueberries are baking, make the topping.
Make the topping. Chop the dates and flour in a food processor until the date bits are about the size of lentils.
6 Medjool dates, each cut into 3-4 pieces
1/3 cup oat flour or whole wheat pastry flour
Add the following ingredients and pulse to combine them with the dates.
1/4 cup slivered almonds (or other nut)
1/4 cup rolled oats (instant or old-fashioned)
1/4 cup unsweetened flaked or shredded coconut
1/4 cup cashew or almond butter
1/8 teaspoon salt (optional)
The mixture should hold together enough to make clumps. If it's too dry, pulse in a tablespoon of water at a time until you reach a clump consistency.
(Only if needed) 1-2 Tablespoons water
Assemble and bake. Remove the blueberries from the oven. Gently stir the berries. Then spread the topping on the berries. Bake the crisp for 20 to 25 minutes, uncovered, or until the filling is bubbly and the topping is golden (be careful, because it can burn quickly.) Allow the crisp to cool at least 10 to 15 minutes before serving. The crisp will be best on the first day—after that, the topping will not be as crisp, but it will still be delicious. It will keep in the refrigerator for 3 to 4 days. It does not freeze well.
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