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!
BLUEBERRY CRISP
Berries:
- 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
Topping:
- 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.
