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Summer Peach Drink

Blueberry Crisp

Total time:1 hour
Prep time:20 mins
Cook time:40 mins

July is National Blueberry Month.

Blueberries are now coming into season! Getting fruit when it is in season ensures the best flavor – not to mention it’s the time when it is least expensive.

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  • 6 cups blueberries, rinsed and lightly dried
  • 1 tablespoon cornstarch
  • ¼ cup sugar
  • Pinch salt

Topping Mixture:

  • ½ cup all-purpose flour
  • ½ cup quick-cooking oats
  • ¼ cup packed light brown sugar
  • ¼ cup sugar
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¾ cup chopped pecans
  • ½ stick room temperature unsalted butter, cubed
  • Whipped cream or Ice cream, for topping – optional


  1. Preheat oven to 375 degrees F.
  2. Begin by tossing the blueberries, cornstarch, sugar and a pinch of salt together in a bowl. This will allow the blueberries to give off their juice when cooking, but the cornstarch will thicken the juices.
  3. Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add the butter and mix together until the ingredients are combined and but crumbly.
  4. Add the blueberry mixture into a 2-quart baking dish.
  5. Top the blueberries evenly with the crumb mixture.
  6. Bake for 40 minutes.
  7. Optional – serve with ice cream or whipped cream.


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