2 cups blueberries
3 tablespoons sugar
1/2 tablespoon flour
1/8 teaspoon salt
2/3 cup oats
2/3 cup loosely packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/2 stick softened butter
1 teaspoon vanilla extract
1/2 cup + 1 tablespoon Blueberry Balsamic Vinegar
1-2 tablespoons coarse sugar for crunch
vanilla ice cream
Preheat oven to 375 degrees. Spray a baking dish (4.5x6.5 or 8x8) with non-stick spray. In a bowl, mix blueberries with 3 tablespoons sugar and 1/2 tablespoon of flour. Add 1 tablespoon balsamic vinegar and pour into the baking dish.
In a bowl, combine salt, oats, brown sugar, flour and cinnamon. Add softened butter and vanilla and mix thoroughly with a fork until it clumps together. Layer crumble mixture on top of blueberries and sprinkle coarse sugar on top. Bake for 25-30 minutes.
While crisp is baking, add 1/2 cup vinegar to a small saucepan and heat over low heat until it reduces by half – about 5-6 minutes. Set aside to cool. The mixture should then thicken a bit. When the blueberry crisp is finished, serve with ice cream and a drizzle of the balsamic reduction on top.