September 12, 2016

End of Summer Blueberry Crisp and other musings.

I’ve done it.

I haven’t posted a single article in over six weeks. Six weeks of total silence. And in the blogging realm where blog value is placed things like readership and hits and subscribers, not having any new content for six weeks is literally like falling off the face of the blogging world.

I haven’t posted in six weeks. And I don’t really feel bad about it. Okay, maybe that’s not entirely true. I felt bad the first few weeks. Every time I looked at my computer I felt this nagging guilt that there were these half-started articles just waiting to be finished and yet, I never quite found the time to do it. I could blame it on summer: why on earth would you want to sit inside, when you can be in the pool or eating ice cream or both! But it wasn’t summer’s fault. I could blame it on the fact that I was almost buried in boxes as we got ourselves together for a trans-Ontario moving adventure. But, it wasn’t even the boxes’ fault. It was all me. I just didn’t blog.

fresh blueberries in open hand

Here’s the thing: bloggers have these benchmarks they like to achieve, and a big one is their 100th post (yes, even bloggers who have three regular readers, one of whom is a family member). I guess it gives them a sense of validation, like they’ve taken the time, disciplined themselves to churn out 100 unique articles for public consumption. When I started this blog, I thought for sure I’d be at 100 posts by now. But what happens in my head and what actually happens in the real world are woefully different. Like in my head, I’m a really fast runner. In reality, most crawling children can out maneuver me.

Taking six weeks off means that I don’t have nearly enough time to hit my 100th post self-imposed deadline. So, I’m doing what all great procrastinators of the world do: changing my deadline. I won’t tell you to when, because I hate being held to my own promises (that is seriously the worst!), but soon, very soon, I will hit that 100th post, and when I do, you’ll know. 

Blueberry Crisp: a great excuse to get blogging again

freshly baked blueberry crisp in pan

And with that in mind, I thought I’d get back into the swing of things with one of my all-time favourite desserts. The crisp. I love a good crisp (or crumble, or buckle, or betty. It’s all delicious). I make them regularly and they are probably one of the original dump desserts. Crisps are quick, easy, and can be thrown together as you’re making dinner. By the time you’re finished eating, the crisp is ready to be served!

As much as I love a good crisp, I don’t love that they’re always so big and then I end up eating it out of pity for like a week after. I feel so sorry for it, all sitting there, getting squishier by the day, that I have to gobble it up. I know, problems, right?!? So, I started a revolutionary way of making crumbles, crisps, and buckles. Are you ready for this??? Small batches. I know. Earth shattering.

I now only make my crisps to serve four. That way, there are still enough leftovers, but I’m not left with a mountain of brown sugar and caramelized fruit. This blueberry crisp is a standard at my place. It’s delicious, and in my opinion, a suitable crisp size. And listen, blueberry season isn’t over yet. In fact, you can still get ’em at your local farmers’ market. But, real life, you can also just use frozen. Still as good.

close up of freshly baked blueberry crisp


End of Summer Blueberry Crisp

4 servings


  • 3 cups blueberries, fresh or frozen
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • juice and zest of 1/2 lemon
  • pinch salt
    For the crisp:
  • 1/4 cup all-purpose flour
  • 1/4 cup oats
  • 1/8 cup brown sugar (I use dark)
  • 1/8 cup white sugar
  • 1/4 teaspoon cinnamon
  • 1/4 cup butter, room temperature cut into cubes


  • Preheat oven 375 degrees
  • In a small casserole dish or pie plate, combine the blueberries with the cornstarch, sugar and salt. Spread blueberry mixture evenly across dish.
  • In separate bowl, combine the crisp ingredients. Add the cubed butter, and using your fingers as a pastry cutter, pinch the butter into the crisp mixutre until the mixture becomes crumbly and butter is well-combined.
  • Dump crisp mixture onto of blueberries and spread evenly over surface of berries.
  • Bake in preheated oven for about an hour, or until crisp is golden on top and the fruit mixture is bubbly.
  • Allow to cool a bit before serving (otherwise, burnt tongue! #askmehowiknow)

blueberry crisp in bowl

Happy crisping!

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