Sweet smell of (almost) summer…

Memorial Day has always been the starting date for my countdown to summer. During my school years, the holiday signified the beginning of my teachers slacking off a bit - giving us puzzles and dimming the lights for movies to pass the time. As an adult, it means that I can now wear white pants appropriately and soon take my runs post 8:30 PM. As a foodie, it signifies the start of grilling and crisp/cobbler season. To celebrate Memorial Day, my husband and I grilled up some burgers, buttered some corn, and savored deliciously bubbling-hot blueberry crisp.

One of the reasons why I love crisps is it’s such a versatile dessert. Don’t care for blueberries? Try blackberries, cherries, apples, strawberries, or peaches. Not only versatile, it’s also easy-peasy. You can even make extra topping, freeze it, and save it for your next crisp creation. Honestly, the hardest part about making this dessert is the hour you wait as the crisp bakes in the oven. The wonderful smell of rich butter and juicy berries wafting throughout your whole house is enough to drive you crazy.

Recipe after the jump…

Blueberry Crisp (from a Martha Stewart recipe)

Filling:

•6 cups (3 pints) blueberries

•1/2 cup sugar

•1 tablespoon cornstarch

•1 teaspoon fresh lemon juice

•1/4 teaspoon coarse salt

Topping:

•3/4 cup all-purpose flour

•1/2 cup rolled oats

•1/2 teaspoon baking powder

•1/2 teaspoon coarse salt

•3 ounces (6 tablespoons) unsalted butter, softened

•⅓ cup sugar

Instructions:

Preheat oven to 375°. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.

Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.