Blueberry Crisp
"Since blueberries are in season for only a very limited time, and out-of-season fresh blueberries cost an arm and a leg, we like to make our blueberry crisp with readily available frozen berries. And besides, using fresh berries in a slow-cooking crisp, where they'll become pleasantly mushy, is like getting all slicked up to go milk the cows: it doesn't add anything to the experience, so why do it? That said, if you have bucketfuls of fresh berries, this crisp is a great place to use them up...."
INGREDIENTS
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6 to 7 cups (680g to 850g) frozen blueberries
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground allspice
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1 teaspoon vanilla extract
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3/4 to 1 cup (85g to 113g) confectioners' sugar*
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1/4 cup (53g) brown sugar
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1/4 teaspoon salt
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2 tablespoons (28g) lemon juice
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3 tablespoons (43g) melted butter
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1/4 cup (28g) King Arthur Unbleached All-Purpose Flour or 3 tablespoons (21g) Instant ClearJel
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1 1/4 cups (156g) King Arthur Unbleached All-Purpose Flour
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1/2 cup (106g) granulated sugar
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1/4 teaspoon salt
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3/4 teaspoon ground cinnamon
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6 tablespoons (85g) melted butter
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1/2 teaspoon vanilla extract
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1/4 teaspoon almond extract
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