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Blueberry Crisp

Happy National Running Day!  I got out and celebrated early this morning with Suzie. We only got a few miles in because someone (cough, cough, Suzie) was a little distracted by squirrels, birds, and the like. There was quite a bit of stopping involved, but I’m still glad to have gotten to go out this morning.

I’m one of those weird people who really does 100% enjoy running. When I’m driving to work in the morning and see a runner sweating it out running through my neighborhood, jealousy almost always overtakes me. Reading Runner’s magazine gets me pumped up and constantly motivates me to get up off the couch and go.  Whether it is just for two miles or twenty miles, I can honestly say I never regret a run. It is a time of prayer and reflection for me that also has the added bonus of positively impacting my health. It’s a win-win!

Running also lets me partake in little carb feasts that I normally would avoid. Everyone knows sugar and carbs are a marathon runners best friend. 🙂  And of course what better way to eat sugar and carbs than a blueberry crisp?

Blueberries were two pounds for $5 at the farmer’s market again this weekend. Unfortunately the batch that I picked was a little on the over-ripe side. And while I do absolutely love blueberries, eating two pounds worth within a few days is fairly challenging. Trust me, I tried and barely made a dent in the container. These were also beyond the point of being able to freeze. So, not wanting them to go to waste, I had to make answer a very serious question last night.

What should I bake with the blueberries?

Blueberry pie? Blueberry muffins? Blueberry oatmeal cookies?  They all sounded delicious. But, I decided to stick with a classic, Blueberry oatmeal crisp!

This recipe is simple to throw together and completely delicious.  I honestly don’t know where the recipe originated from, but is one I have scribbled down in one of my recipe notebooks. It has evolved a little bit over time, and is easy to customize.  Some days I add lemon juice, other days I use all brown sugar, sometimes there is a splash of vanilla. It all works; it just depends on what you fee like using that day.  Don’t be afraid to experiment while baking! Sure some people will try and tell you it is an exact science. And while that is true with some ingredients, others are meant to be toyed with.

Blueberry Oatmeal Crisp

For the blueberries
6 cups blueberries, rinsed
1/2 cup white sugar
3/4 tsp vanilla
1 tbsp corn starch
1/2 tsp salt

For the crisp
3/4 cup quick oats or old fashioned
1/4 cup flour
1/4 cup brown sugar
1/4 cup white sugar
1/2 cup pecans or almonds
1/2 tsp cinnamon
1/4 tsp allspice
6 tbsp butter, softened

Preheat oven to 375 degrees.

In a large bowl, add blueberries, sugar, vanilla, corn starch, and salt. Stir together.

In a large food processor, add all ingredients for the crisp.  Pulse until combined and crumbly.

Pour blueberries into a greased 8×8 baking dish. sprinkle crisp over top.  Bake for 30 minutes. Serve with vanilla ice cream.

A perfect use for over-ripe blueberries.  I had a hard time keeping my spoon out of the blueberry crisp last night. 

What is your favorite way to use over-ripe blueberries?  I would love some new recipe ideas!

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