Does anyone else have moments where they just don’t know what to have for dinner and end up just having waffles and ice cream? I swear I’ve only met one other family that does this but sometimes it’s the best option we can come up with when everyone’s had a long and rough day and doesn’t want to cook.
That night was tonight but we didn’t want waffles (who wouldn’t want ice cream?) so I decided to make blueberry crisp instead. My old elementary school has a fundraiser each year in which they sell 10 pound boxes of blueberries for a pretty fair price. Every year my mom orders two boxes so this year I decided to use up some of them right away (I’m not a huge blueberry fan).
This is a pretty quick and easy recipe and it has the perfect amount of sweetness.
Here’s what you’ll need:
For the blueberries:
- 6 cups of blueberries (We freeze our blueberries so they won’t go bad as quickly so the ones I used for my cobbler were still frozen but they don’t have to be)
- 1 tablespoon of flour (you’ll need to use 2 tablespoons if they’re frozen)
- 1 tablespoon brown sugar
Put your blueberries in a large bowl and coat them with the flour and brown sugar. Set aside.
For the cobbler:
- 2 cups of oats
- 1 cup of pecans (I used chopped)
- 1 cup flour
- 1 cup brown sugar
- 1 tablespoon cinnamon sugar
- 1 1/2 – 2 sticks of butter
- Preheat oven to 375°
- Pour blueberries into 8×8 greased pan
- Put oats and pecans in food processor until chopped finely
- Put the oat-pecan mixture in mixer and add in the flour, brown sugar, cinnamon sugar, and butter.
- Mix until it’s clumpy (the amount of “clumpiness” is up to you, some people prefer it to be very fine while others prefer is to be more chunky.
- Sprinkle mixture over the blueberries and you’re ready to bake!
- Bake for 40-45 minutes.