You gotta LOVE spring right? I mean, it’s a DAMN good season. Why you ask? Well, sunshine (duh), but mostly because of the fun flavors that come with this season. Rhubarb, strawberries, blueberries, blackberries, raspberries.. you can expect to see a dessert variation of all these in the near future!
I’ve said this before and I’ll say it again; herbs go GREAT in dessert. Thyme is one of the best herbs to use. It’s floral, fragrant, and not overpowering. When you’re eating this dessert, you’ll be thinking “this is amazing, wait, I’m getting a subtle hint of some other flavor. what is that?” It’s thyme. And it’s fantastic.
This recipe is so simple, put together in about 10 minutes, and can be saved for baking later or baked right away. It’s the easiest dish you can make to impress, and it highlights some great spring flavors.
Instead of warm spice flavors for this crisp I wanted to lighted it up- with lemon and thyme. The tart lemon-y blueberries are perfectly complimented by the sweeter oatmeal-thyme topping. I devoured this in about 30 seconds.
Fresh blueberries would be best for this recipe, but if you are using frozen you may just need to bake a bit longer.
Blueberry Thyme Crisp
Yield 4-6 ramekins
Blueberries, fresh 4 cups
Sugar 3 T
Cornstarch 1 T
Lemon juice/zest 1 lemon
Crisp topping
Flour ½ cup
Oats ½ cup
Brown sugar ½ cup
Salt ¼ tsp
Thyme, fresh 1 T
Butter, cold & cubed 8T (4 oz.)
Directions:
Preheat oven to 375 degrees F (190 C).
Lightly spray ramekins with baking spray. Set aside.
In a medium size bowl, toss together the blueberries, sugar, cornstarch, lemon juice, and lemon zest.
Divide blueberries into ramekins.
To make the topping, mix all the topping ingredients in a bowl with your hands, or a pastry cutter.
Cover the blueberries with the crisp topping and bake, 15-20 minutes, or until crust looks golden brown.
Make sure you bake the ramekins on a cookie tray because the blueberries may bubble up and spill over.
Ice cream would be an excellent topping for this if you desire, although it’s quite perfect on its own! Enjoy warm or at room temp!
Blueberry Thyme Crisp
blueberry crisp with an oatmeal thyme topping
Ingredients
- 4 cups blueberries, fresh
- 3 Tbsp. sugar
- 1 Tbsp. cornstarch
- 1 lemon, zest & juice
Crisp Topping
- 1/2 cup flour
- 1/2 cup oats
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1 Tbsp. thyme, chopped
- 8 Tbsp. butter, cold
Instructions
- Preheat oven to 375 degrees F (190 C).
- Lightly spray ramekins with baking spray. Set aside.
In a medium size bowl, toss together the blueberries, sugar, cornstarch, lemon juice, and lemon zest. - Divide blueberries into ramekins.
- To make the topping, mix all the topping ingredients in a bowl with your hands, or a pastry cutter.
- Cover the blueberries with the crisp topping and bake, 15-20 minutes, or until crust looks golden brown.
- Make sure you bake the ramekins on a cookie tray because the blueberries may bubble up and spill over.
- Ice cream would be an excellent topping for this if you desire, although it’s quite perfect on its own! Enjoy warm or at room temp!
