EVOO’s Blueberry Crisp

A great crisp is not only a lovely way to end a meal, but the baking process fills the house with the comforting aromas of toasted nuts, cinnamon and oats. In this preparation by chef Peter McCarthy, the classic crisp gets a little boost from lemon zest and a hint of brandy. Use fresh, local blueberries if possible and be sure to top it all off with your favorite brand of vanilla ice cream for the ideal summery dessert.


Servings: 4


For the topping
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 stick softened butter
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 4 cups all-purpose flour
  • 1 cup rolled oats
  • 2 cups slivered almonds, toasted
For the filling
  • 8 cups blueberries
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon brandy
  • 2 teaspoons lemon juice
  • 1 teaspoon lemon zest


For the topping
  1. In the bowl of a stand mixer, combine the sugar, butter, salt, vanilla extract, cinnamon, flour and oats until they come together. Add the toasted almonds and mix until combined. Chill until ready for baking.
For the filling
  1. Combine all ingredients in a mixing bowl, making sure not to break the blueberries.
To assemble
  1. Preheat oven to 350 degrees.
  2. Place filling in an adequately sized, greased baking pan or individual baking cups. Crumble topping on top.
  3. Bake for 25 to 30 minutes, until filling is bubbling around the sides.
To serve
  1. Slice crisp from pan or remove from baking cups into a small dish. The crisp can be served with vanilla ice cream or fresh whipped cream. It is best if the crisp is served warm.

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