Blueberry Jam and Fresh Blueberry Crisp

by cookingwithauntjuju.com

Yes, there are not only 5 cups of fresh blueberries (or frozen) but 12 oz. of wild blueberry jam, the chunkier version of jelly. What a wonderful combination and the first recipe I have seen using jam as an ingredient. I have a lot of “blueberry” recipes I would like to make and then I ran across this one from Alex Guarnaschelli in her cookbook “The Home Cook: Recipes to Know by Heart”.

I am a “crisp” or a “crumble” kind of a gal. The two words are used interchangeably now but there was once a difference in the streusel topping. Crisps contained oats and crumbles (originating from England) did not. In an actual crisp the oats in the topping “crisp up” as it bakes, hence the name. Alex and I did not add oats but feel free to do so. I love streusel toppings either way.

I am not so fond of biscuit toppings (like a cobbler) especially when I planned to add a scoop of gelato or raspberry sorbet to finish off this beautiful dessert. You really want the emphasis on the fruit. The Gelato, or Italian Ice, was creamy and smooth, more so than American ice cream – we loved it! The raspberry sorbet added a nice icy contrast. Not creamy but has an intense fruit flavor which paired well with this blueberry dessert.

Blueberry Jam and Fresh Blueberry Crisp, Adapted

Filling:

  • grated zest and juice of 1 large lemon (I used a medium as I did not want too much lemon)
  • 2 tbsp. cornstarch
  • 5 cups fresh (or frozen) blueberries  *(microwaved for a few minutes to get the juices going)
  • 1 cup granulated sugar (I cut the sugar back to 1/2 cup as there is sugar in the jam as well as the topping and I don’t like too sweet of a dessert)
  • 2 tbsp. flour
  • 1/2 tsp. kosher salt
  • 12 oz. blueberry jam

Preheat the oven to 350°F. Grease the bottom and sides of a  baking dish with the butter. I used a 7×13-inch dish.

In a large bowl, whisk the lemon zest, lemon juice and cornstarch together. Toss the blueberries with the flour then add the sugar and salt. Next stir in the blueberry jam. You are not only getting the blueberries but the chunky jam which is just heavenly!

Topping:

  • 1 cup flour
  • 1 cup light brown sugar, packed
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. kosher salt
  • 8 tbsp. unsalted butter, cubed in small pieces (or freeze then grate it)
  • oats (optional) as this is often included in a streusel topping (Alex did not use them nor did I)

Whisk together the flour, brown sugar, cinnamon and salt in a medium bowl. Add the cubed butter and break it up with your fingers, integrating the butter with the flour.

Pour the filling into the buttered baking dish and cover it with the topping. Bake for about 25-30 minutes or until light golden brown. Let cool completely so it can set.

Serve with vanilla ice cream or Alex likes to use raspberry sorbet – they were both delicious. Of course I had to go with the best and turned to Zingerman’s Creamery Gelato (Italian ice cream) and their raspberry sorbet.

If it’s not homemade I favor Stonewall Kitchen and American Spoon (Michigan product) jams.

http://cookingwithauntjuju.com/2018/08/11/blueberry-jam-an…-blueberry-crisp/ 

Linking to Angie @ Fiesta Friday #238 and Mollie @ The Frugal Hausfrau and Mikaela @ Iris and Honey

31 thoughts on “Blueberry Jam and Fresh Blueberry Crisp”

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  8. What a wonderful looking dessert. Fresh blueberries are getting a bit hard to find over this way, but we have some we picked tucked away in the freezer. I think I’ll be having mine with vanilla bean gelato.

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  9. This looks so good! My mom used to make something similar, and I have forgotten about it. Thank you for the reminder and the recipe. I can’t wait to try it out! I hope you have been having a wonderful summer! 😀

    Reply

    • It was Antonia – this is a favorite now when blueberries are in season. Frozen berries also work well – just warm them up in the microwave 🙂 Hard to believe it is almost Sept. – the summer has flown by… 🙂

      Reply

  11. This looks perfect for my brunch today. I just wish I have a slice in front of me right now. 😀 Thanks a lot for sharing this yummy dish, Aunt Juju. Happy Fiesta Friday! x

    Reply

  13. I made two different blueberry cobblers this week (neither is posted yet) but I wish I would have seen your post first. I love the idea of the jam because I can see it would really fortify the flavors.

    Thanks for bringing your dish to Fiesta Friday!

    Mollie

    Reply

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