Plated or Poured: Blueberry Crisp

I don’t bake. Not because I can’t but because I don’t have the patience for the level of detail it requires. That being said, once every now and then a dessert recipe comes along that is simple and delicious. This Blueberry Crisp is just that. Blueberries were only the fresh fruit of choice because they were on sale but a Crisp has as many variations as there are summer fruits. So feel free try it with peaches, plums or what have you. Enjoy!


6 cups (3 pints) blueberries, washed and stemmed

1⁄2 cup granulated sugar

1 1⁄4 cups flour

2⁄3 cup brown sugar

Pinch of salt

10 tbsp. cold butter



Preheat oven to 375 degrees. Make the filling: Mix blueberries and brown sugar in a bowl. Transfer to an 8-inch square baking dish.

Make the topping: Combine flour, brown sugar and a pinch of salt in another bowl. Work cold butter into flour mixture until it resembles coarse meal. Sprinkle mixture evenly over blueberries.  

Bake until blueberries are bubbling and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving. Top with homemade whip cream or ice cream.

‘Plated or Poured’ is our new food and drink column featuring Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.
Follow Rashad’s journey on Instagram