Blueberry Crisp

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What would you have for your last supper? I know it sounds like a morbid question but it’s one I love to ask people and have been annoying friends and strangers with ever since I was given a copy of the gorgeous  ‘My Last Supper’  by Melanie Dunea. I’ve been perfecting mine for years. It starts with zucchini flowers stuffed with ricotta and fried in a light batter. Then unsurprisingly, if you’ve read my earlier blogs, spaghetti with tomato sauce followed by roast lamb, caramelized carrots and potato gratin all finished off with a fruit crumble buried in heavy cream. What I’ve found in my own little (completely unsubstantiated) anthropological experiment is that no matter how much of a connoisseur of fine food a person has become, most everyone seems to want their last supper to contain something they were fed as a child. The connection between food, emotions and memories that we read so much about proven once more.


Crumbles (or Crisps if you are American) are my kind of dessert; baked fruit bubbling up under a thick streusel like topping. I remember picking blackberries in Suffolk as a child and reaching a little too far for that perfect juicy berry before the inevitable fall into the bramble and the later satisfaction of having contributed to the apple and blackberry crumble for dinner. Perhaps best of all fruit desserts is my godmother’s blueberry crisp, a staple at large dinners she gave; so easy to put together for a big group and always beloved by all.


When Mr. Wittle’s joined our community I instantly thought of how delightful and easy their pie fillings would be as crisps/crumbles. Keeping a jar on hand lets you have a fresh baked dessert all year round, no matter what is in season. So below is my godmother’s recipe adapted for Mr. Wittle’s delectable blueberry pie filling. I hope you enjoy.


Blueberry Crisp

Serves 6


1 jar of Mr. Wittle’s blueberry pie filling (or if making fresh: 4 cups of fresh blueberries)

1 cup of all purpose flour

1/8 teaspoon salt

1/4 cup of oats

1/2 cup of soft brown sugar

1 stick of butter at room temperature



1.Preheat the oven to 350°F.

2. Butter a large baking dish.

3. Add the pie filling (or fresh blueberries) and spread evenly.

4. In a large mixing bowl, mix the flour, salt, oats and butter using your fingertips until you get a “crumbly” texture.

5. Add the sugar and combine with the flour, oats and butter.

6. Sprinkle the mixture over the fruit and bake on the highest shelf for 40 minutes or until the crumble has begun to brown and the fruit is bubbling through.

7. Serve warm with creme fraîche, ice cream or my favorite, heavy cream.


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