Finally the weather has changed and summer temperatures are here! With warm weather comes a different variety of recipes I have been meaning to test out. In the warmer weather I find that my appetite dwindles and I crave cooler meals such as salads and chilled soups. I also do like a good BBQ though but i like to focus on the side dishes and desserts the most! Bean salads, pasta salads, corn on the cob, trifles, grilled vegetables, ahh the list goes on, so many delicious options. My first summer dessert recipe this year are individual blueberry crisps! For the fall season I am an apple crisp fan but in the summer I like to use a lot of berries and peaches in dessert recipes.
This blueberry crisp is very easy to make and you can whip it up within 15 minutes so you’re not slaving in a hot kitchen trying to impress your guests. It’s a great portion size too since you’re using a ramekin. What makes this crisp extra special is the addition of white chocolate chips! You can omit this though if you’d like but it really does add some nice flavor to the crisp. This is a great crisp recipe to have around and you can change up the fruit to just about anything, ,mixed berries, peach, rhubarb, etc. Play around with this one and enjoy!
recipe makes 4 individual crisps
- 3/4 cup quick cooking oats
- 1/2 cup slivered almonds, slightly crushed up
- 1/4 cup white chocolate chips
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp butter
- 1 package of frozen blueberries
- 1 tbsp sugar
- 1 tbsp cornstarch
- Preheat oven to 375 degrees. Coat four ramekins (or an 8×8 pan) with cooking spray.
- Place frozen blueberries in a strainer over a mixing bowl to drain, reserving juice.
- In another mixing bowl, combine oatmeal, almonds, white chocolate chips, cinnamon and nutmeg.
- Add butter and blend in with a pastry blender until mixture is course and crumbly. Set aside.
- Add sugar and cornstarch to reserved juice and whisk in. Gently stir in blueberries.
- Divide blueberries between the four ramekins (or pour into an 8×8 pan). Top evenly with oatmeal mixture
- Place ramekins on a baking sheet and bake in preheated oven for 18 to 20 minutes or until top is golden brown.
- Let the ramekins cool for about 10 minutes before serving
recipe adapted from Lisa's Dinnertime Dish
, by Natalie G