Celebrate National Blueberry Month by trying out this Blueberry Balsamic Crisp recipe with vanilla ice cream!
2 cups blueberries
3 Tbsp Sugar
½ Tbsp Flour
⅛ Tbsp Salt
½ cups + 1 Tbsp J. Olive Co. Blueberry Balsamic Vinegar
⅔ cups Rolled Oats
¼ cups Flour
½ tsp Cinnamon
½ sticks Softened Butter
1 tsp Vanilla Extract
2 Tbsp Coarse Sugar For Crunch
Vanilla Ice Cream, Optional, For Serving
Preheat oven to 375ºF.
In a bowl, mix blueberries with sugar, 1/2 Tbsp of flour and salt.
Spray a baking dish with non-stick spray and add blueberries mixture. I used a 4 1/2 x 6 1/2 baking dish because I wanted a thick blueberry layer, but an 8×8 would work fine too.
Once the blueberries are added, toss them with 1 Tbsp of blueberry balsamic vinegar.
In a bowl, combine oats, brown sugar, flour, and cinnamon. Add softened butter and vanilla, and mix thoroughly with a fork and your hands until it becomes clumped together.
Layer this crumble mixture on top of blueberries and sprinkle coarse sugar on top. Bake for 25-30 minutes.
While crisp is baking, add the remaining vinegar to a small saucepan and heat over low heat until it reduces by half – about 5-6 minutes. Set aside to cool, the mixture should thicken during this time.
When blueberry crisp is finished, serve with vanilla ice cream and drizzle balsamic reduction on top.
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