Martha’s Blueberry Crisp
adapted from Martha Stewart


½ cup chilled unsalted butter, cut into pieces
8 cups blueberries, washed and drained
1 cup all-purpose flour
½ cup granulated sugar
¾ cup dark-brown sugar

Juice of 1 lemon


1. Preheat oven to 350 degrees. Butter a 2-quart shallow baking dish and set aside. In a medium bowl, toss blueberries with ½ cup flour, the granulated sugar, and lemon juice. Spread evenly in prepared baking dish, pressing down lightly.

2. In a small bowl, mix together brown sugar and the remaining ½ cup flour; add butter. Using your fingertips or a pastry blender, mix the butter into the dry ingredients until it looks like coarse irregular crumbs.

3. Spread crumbs over blueberries. Bake for 10 minutes. Reduce the oven temperature to 325 degrees. and bake until the crumbs are browned and the juices have thickened, about one hour. Serve warm with a big scoop of vanilla ice-cream.

Naptime Notes

Naptime Recipe Serving ideas

I have to play with this recipe a tad, but I bet it would be delicious with rhubarb, or even blackberries.

Naptime Stopwatch

Jenny says this took her about 20 minutes to assemble, plus baking time.

Naptime Reviews

This is a great dessert for both adults and children. We loved the fruity flavor and my daughter will devour anything with ice-cream in it!

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