One hardly needs a recipe for this super simple crisp, but here is an outline we like best. Add nuts, substitute almond flour to make it gluten free, decrease the sugar, add raspberries or cinnamon—the variations are endless.
1. Preheat oven to 375F. Pour berries into 2 quart shallow dish. Add ¼ cup sugar, toss well. Combine flour, sugar and salt in food processor. Pulse until combined. Add cold butter in small pieces. Pulse until mixture is the size of peas. Sprinkle on blueberries, pressing mixture to form bigger clumps. Bake for 30-40 minutes or until blueberries are bubbly and streusel is browned. Serve warm with cream or ice cream.
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