Blueberry Crisp
I created this recipe to use a pint of blueberries that I forgot was in my refrigerator.
I created this recipe to use a pint of blueberries that I forgot was in my refrigerator.
- Carbohydrate 20.2855463864283 g
- Cholesterol 15.644687499679 mg
- Fat 6.31518345199171 g
- Fiber 2.81339464692387 g
- Protein 2.04969516146566 g
- Saturated Fat 3.76060476353979 g
- Serving Size 1 1 Serving (123g)
- Sodium 545.121738726791 mg
- Sugar 17.4721517395044 g
- Trans Fat 0.558850200811962 g
- Calories 133 calories
Step-by-step
- Preheat oven to 375 degrees.
- Make the filling: mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to a small cast-iron skillet.
- Make the topping: stir together flour, oats, baking powder, and salt.
- Cream butter and sugar with a whisk until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
- Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 40 minutes. Transfer to a wire rack, and let cool for 30 minutes before serving.
Bakers frequently err by dumping fruit straight into a baking dish without accounting for the unpredictable moisture load of fresh berries. Fresh berries release a tremendous volume of liquid as heat breaks down their cell walls, turning a dessert into soup unless starch is measured accurately. Adjusting this formulation requires maintaining exact proportional ratios between the thickener, the fruit weight, and the fat in the topping to prevent structural collapse.
Adapting Yields for Cast-Iron Skillets
Scaling quantities upward demands careful attention to vessel surface area, because crowding fruit layers prevents proper steam evaporation during the 375 degree oven phase. Doubling ingredients works well when shifting from a small cast-iron skillet to an eight-inch square baking dish, ensuring the fruit depth remains under two inches. Butter and sugar must be creamed until pale to incorporate air pockets, which helps the oats and flour mixture bake into distinct, crunchy clusters rather than a dense paste.
- Bake until juices bubble vigorously in the center and the crust turns golden brown, typically requiring forty minutes.
- Allow the skillet to rest on a wire rack for thirty minutes so the cornstarch fully cools and sets the sauce.
