For Father’s Day, I made a blueberry crisp. I needed a blueberry dessert that didn’t take as long to make as pie, and crisps/crumbles/cobblers are my go-tos in that category. This is one of those things that I don’t think necessarily needs a recipe, but in order to have guidance around fruit to sugar ratios, I did look at some recipes. I ended up using Sally’s Baking Addiction recipe because I liked the idea of the brown butter crisp topping.
I’m going to say up front that I was a little rushed in making this and I didn’t shop for it until the day before I had to make it. If I had planned in advance, I would have made the peach blueberry version of this, but the peaches at Sprout’s weren’t ripe enough, so I just went with blueberries.
My verdict on this was that the crisp topping was very good. The filling was decent, but I find blueberries a little one-note. My husband told me I was wrong and just blueberries was the way to go. And of course, we served this the only way you should - warm with vanilla ice cream.
Of course, I forgot to take pictures of the finish product, so enjoy pictures of the process (sorry, I’m a bad food blogger).
Also, I wanted to share a couple of pieces of food culture I enjoyed this week:
First, this was a really delightful conversation! As I have mentioned before, I love galettes. They make me question why I deal with the hassle of pie. Give Hot Galette Summer a listen! It was a fun conversation.
Second, I didn’t know about Condiment Claire, and I really enjoyed learning about her. As someone who looooooves mustard, pickles, almost anything sour, as well as most other sauces, I am VERY intrigued by her book. She’s also encouraging us to make our own condiments, I may have to take her up on that!
It’s almost fair pie time, so I will be back next week with what I have decided to submit.