I am back with another recipe for my Martha Stewart Cooking Challenge and this time it is for Martha Stewart’s Blueberry Crisp.
I have quite a few Martha Stewart cookbooks. I have old ones from the 1980s and 1990s and I have newer ones released in the last few years.
I love my Martha Stewart cookbook collection, but over the last few years, I have not used them that much. My goal is to change that.
Last year I challenged myself to start cooking more from my collection and I shared the recipes I tried here on my site.
Some I loved and some I didn’t. The adventure was so fun to share with you. This year instead of sharing them regularly, I have been sharing an occasional one.
Today I am back with another one.
We are keeping it simple with Martha Stewart’s Blueberry Crisp. It is a classic summer dessert.
This recipe was in a 2009 edition of Martha Stewart Living. It is also in Martha’s American Food Cookbook.
I have not cooked a lot from this cookbook, but this is a fun cookbook to look through. It is a great cookbook to see what food all across America is like. Of course, it is American food with a Martha Stewart twist.
What Makes Martha’s Recipe Different
Martha’s recipe is a little different than other crisps or cobblers that I have made. Most crisps and cobblers that have a crumb like topping have you use cold butter. Martha changes it up and she has you cream it with the sugar.
The method gives it a slightly different texture that I loved.
Blueberry crisp is a delicious summer dessert that uses basic ingredients. It is also a delicious dessert for fall and winter using frozen blueberries.
- blueberries, fresh or frozen work
- lemon juice
- flour or gluten free flour
- oats or gluten free oats
- baking powder
How To Make Blueberry Crisp
Blueberry crisp is so easy to make.
You coat the blueberries in sugar, cornstarch, lemon juice and salt.
You make the topping with flour, oats, baking powder, salt, butter, and sugar.
You crumble the topping over the blueberries and bake.
Full instructions are below.
If you have never made blueberry crisp this is a delicious recipe to start with.
More Martha Stewart Recipes
- 6 cups blueberries
- 1/2 cup sugar
- 1 tablespoon cornstarch ( for frozen blueberries use 2 tablespoons )
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 3/4 cup flour or gluten free flour blend
- 1/2 cup old fashioned oats or gluten free oats ( I used quick and it worked great )
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter, softened
- 1/3 cup sugar
- Preheat oven to 375 degrees.
- In a bowl combine blueberries, 1/2 cup sugar, cornstarch, lemon juice, and 1/4 teaspoon salt.
- Spread blueberry mixture in 8x8 or 9x9 pan.
- In another bowl combine flour, oats, baking powder, and remaining salt. Set aside.
- In a mixing bowl cream butter and sugar until light and fluffy.
- Stir dry ingredients into butter.
- Crumble topping over blueberries.
- Place pan on a baking sheet or place pan on oven rack and place baking sheet on the rack under it. This is because cobblers and crisps often bubble over. The pan below will keep it from making a mess in the oven.
- Bake for 50-55 minutes or until bubbling in the center and topping is lightly browned.
I used Bob's Red Mill Gluten free flour blend and gluten free quick oats, but other gluten free blends may work and gluten free old fashioned oats will work too.
Amount Per Serving: Calories: 362Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 300mgCarbohydrates: 66gFiber: 4gSugar: 32gProtein: 5g
Nutritional values are approximate and aren't always accurate.