Blueberries are just peas holding their breath…

Before the BBQ on Saturday, I stopped by the grocery store to buy a few items to throw in my purse in case I couldn’t eat anything being served (which didn’t happen so I was happy).  I ran into the unlikeliest of characters there…my roommate!  I was shocked to see her buying ingredients to bake a blueberry crisp.

Why shocked?  Well Mer is not a huge cook unless you count boiling water for pasta or making a salad (just lettuce and feta please :) ).  But, when she does cook, she is good at it even though she might think she isn’t—she makes some especially mean eggplant parmigiana.   If you request, she might just make it soon for the blogs sake.

Don’t get me wrong, I am far from upset that I cook a lot more than she does as our kitchen is pretty small and if she did I would probably never have any clean dishes to cook with!

I wish I could say that I helped her with the baking, but I was too busy doing really important things like trying to find something to wear.

She was kind enough to send me the recipe and some pics so I could put it up here on the ol blog to share with you guys.  And I think you will be very happy that I did.

Because of my current eating restrictions, I didn’t get to try the blueberry crisp, but it looked delicious and it got rave reviews from everyone who did eat it.

Let’s talk about the crisp for a minute, shall we?  The crisp is often forgotten or overlooked–by me at least, but this is my blog so I can generalize here, right?  If I’m going to eat dessert, and I actually don’t always want/eat dessert which might make me unpopular in the blogging world.  But, if I do, I almost always choose something chocolate.  If I’m eating unhealthily, give me chocolate over fruit every single time.   When it comes down to it though, sometimes chocolate is just too much in the summer months.  Not for me per se, but for a lot of people.   Chocolate pies, cakes, cookies can be dense, rich, heavy, thick.  When the weather is warm and the sun is shining, you might just want to try a crisp.  Make it with fresh fruit, serve warm and contrast with a scoop of cold vanilla ice cream and a perfect summer dessert is made.

Another great thing about this dessert is that it is versatile and perfect for entertaining.  Compared to many chocolate dishes, a crisp is pretty low maintenance.  You can even make it a day in advance and then pop it into the oven just minutes before you need it.   When you serve it still warm from the oven, people will think that you slaved all day over it when really it doesn’t take very long to throw together.  At least I don’t think it does, unless I spent longer getting ready on Saturday than I thought I did.

On top of that, you can really substitute any fresh fruit that you have on hand.  You could use frozen fruit, but in the summer months, there is no reason not to use fresh.  Use berries, peaches, apricots, nectarines, basically anything your heart desires!

Simple Blueberry Crisp adapted from here

  • 6 cups blueberries (or substitute 6 cups of another fruit)
  • 1 T flour
  • 1/4 cup sugar
  • Pinch salt


  • 1/2 cup oats
  • 1/2 cup all purpose flour
  • 1/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup chopped walnuts
  • 1/2 stick unsalted butter, at room temperature and cubed
  • Vanilla Ice cream, for topping

First preheat oven to 375.  Rinse and lightly dry blueberries and toss them with the sugar, flour  and salt.  The original recipe calls for cornstarch but since we didn’t have any, Mer used flour.  I just listed flour instead in the ingredients above because I think it is something you might be more likel to have on hand and it doesn’t seem like cornstarch is necessary since the crisp Mer made still turned out great!

In a separate bowl, combine topping ingredients: oats, sugars, cinammon, chopped walnuts, nutmeg, and butter pieces.  Mix them (probably with your hands) until mixture is combined and crumbly.

Pour blueberries into a greased baking dish– an 8×8 or similar size and add the crumb mixture to the top.  Bake for 40-45 minutes, then serve with a large scoop of vanilla ice cream on top.



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