In Michelle’s home, Friday is baking day and it is incorporated into their school day. This Friday, Pixie wanted to make Blueberry Crisp. Blueberries are Pixie’s all-time favorite… well, maybe strawberries… actually, it’s probably a tie! Anyway, Friday was baking day, and Pixie wanted to come to Gammy’s house to bake. Whenever I cook with wee ones, I always like to use my prettiest bowls and spoons just to make the experience extra special. Here is the recipe we used, with plenty of topping, of course!
- 4 cups fresh of frozen berries (if using frozen, make sure they are completely thawed and well drained)
- 1/3 cup granulated sugar
- 2 teaspoons lemon juice
- 1/2 cup butter, softened
- 2/3 cup brown sugar, packed
- 2/3 cup flour (can substitute a gluten-free flour)
- 1 1/2 cups oats (regular or quick cook)
When cooking with children, I always like to have all my ingredients and supplies on hand before I begin.
Evenly spread blueberries in your baking dish. We used a deep-dish 10″ pie plate.
Drizzle lemon juice over berries.
Sprinkle with granulated sugar then set aside.
In a bowl mix together the remaining ingredients until well blended.
Evenly spread the topping over the berries.
Lick the spoon 🙂
Bake in preheated 375 degree oven for 30 – 35 minutes.
Serve warm with whipped cream, ice cream or both! Tastes yummy all by itself, too.