Father’s Day. And Blueberry Crisp.

(this is the post where I brag about my dad because he is really great and because it’s Father’s Day)

My dad is awesome. Don’t get me wrong, both my parents are really great, but in honor of Father’s Day, he gets this one. He’s the reason I’m studying music because he’s a pretty boss trombone player and band director, which really inspired me. He’s also a pretty decent golfer (I didn’t inherit that trait, but both my brothers did so that’s something). My dad loves the Michigan Wolverines, Detroit Tigers, and (sometimes) the Chicago Cubs. He’s also got some pretty good kitchen skills. He makes a mean coffee cake and some pretty good blueberry crisp (hence, this post).

My dad grew up in Michigan and that side of the family still lives there, so for as long as I can remember we go pick blueberries in Michigan during the summers. Almost every summer. I used to hate it. But really, it’s pretty cool. My family believes that all Michigan fruits are superior to fruits from other states. Traverse City cherries and Michigan blueberries are both pretty delicious. I guarantee that we still have bags of blueberries in our freezer from last year. They’re just that good.

This year I can’t be home for Father’s Day. So instead I’m making a blueberry crisp in honor of my dad and that fact that he loves his blueberry crisp. Unfortunately, I don’t think Michigan blueberries are in season right now so I had to make due with regular blueberries (don’t tell my parents) and it still turned out wonderfully! I promise.

This recipe is actually really simple. It isn’t the same one my dad always uses because I don’t have that one yet. I’ll get it sometime. But really, you can whip this up really quick and have enough for 5-6 people depending on how much you like to share.

The outside topping part of this is stinkin’ delicious. It’s not too heavy and doesn’t over power the berries. Perfect. (Make sure you mix this in a large-ish bowl or you may end up getting flour all over your roommate’s kitchen chair…hypothetically speaking of course…)

See all the butter chunks? Delicious.

The berries in this get paired with sugar to bring out the juices and all the good flavor. This also helps to break down the berries a little bit before going in the crisp.

These delicious groups get layered on top of each other with the berries sandwiched in between two helpings of topping. The spices in the topping bring out all sorts of delicious flavors. So good. And when this is in the oven, the smells are ridiculous. For real. Ridiculous. And you have to eat this with a large helping of French Vanilla Ice Cream that’s sitting in your freezer for no apparent reason. It’s just life. Enjoy it. Happy Father’s Day!!

Blueberry Crisp

Recipe from Amanda Wright at whitandwhistle.com

Makes 1 8×8 pan

2 cups blueberries

2 Tablespoons white sugar

1 cup rolled oats

1 cup flour

3/4 cup packed brown sugar

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

3/4 cup butter (that’s 1 and 1/2 sticks) cold and cut into smaller pieces

Preheat the oven to 350 degrees and place a rack in the upper-middle portion of the oven. In a small bowl combine white sugar and blueberries. Set aside. In a medium-large bowl stir together oats, flour, brown sugar, nutmeg, and cinnamon. Cut in the butter with a pastry cutter until the mixture is crumbly. Press half the flour mixture into an 8×8 pan, pour the blueberries on top and spread evenly, then sprinkle the rest of the flour mixture on top of the blueberries. Bake for 25-30 minutes until the top is golden brown and the berries are bubbly. Serve warm with ice cream.

This crisp will last at room temperature for up to 4 days.