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N OVA S C OT I A W I L D B LU EB ERRY C RIS P SERVES 8
taste of nova scotia
tasteofnovascotia.com
Crisp TOPPING 1 cup of flour 3/4 cup oats, rolled or quick 1/2 cup butter, softened 1/3 cup of white sugar 1/4 tsp cinnamon 1/2 tbsp thyme leaves, destemmed (optional)
1. Preheat oven to 375F.
3. Once mixed, crumbled, and butter is incorporated throughout, set aside.
8. Bake for 55 minutes or until blueberries are sticky, bubbling, and crisp has turned golden.
Filling 3/4 cup white sugar 3 tsp cornstarch 3 tsp salted butter, melted and cooled 1 large egg, well beaten 1-2 tbsp thyme leaves, destemmed (optional) 4 1/2 cups frozen wild blueberries
4. To begin filling, add sugar and cornstarch to medium mixing bowl and whisk. Then add melted butter and cream until consistent and all dry ingredients are moistened.
9. Cool and serve with ice cream or whipped cream. Cover with airtight wrap and refrigerate for safe keeping.
2. Add crisp topping ingredients to mediumsize mixing bowl and loosely mix with a rubber spatula or wooden spoon and hands. The mixture should form pea to small grape size clumps.
5. Add the well beaten egg and mix again until smooth and consistent. This mixture will be thick, like a cake batter.
6. Pour blueberries and thyme into filling mix. Use a spatula to fold until the blueberries are covered in filling mixture. 7. Spoon filling mix into a deep 9 inch pie plate, cast iron pan, or cake pan. Add crisp topping mixture evenly over the filling.
