Blueberry Crisp

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.

 

Serves 4-6

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