Blueberry Maple Crisp

A warm fruit crisp that lets the blueberry-infused maple syrup do double duty: it sweetens the fruit while reinforcing the blueberry flavor. The buttery oat topping adds enough texture and richness to balance the soft filling.

Ingredients

Blueberry Filling

• 5 cups fresh or frozen blueberries
• ⅓ cup Northern Reach Maple Blueberry Infused Maple Syrup
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp cornstarch
• ½ tsp vanilla extract
• ¼ tsp cinnamon
• Pinch of salt

Crisp Topping

• 1 cup old-fashioned rolled oats
• ¾ cup all-purpose flour
• ½ cup chopped pecans or walnuts
• ⅓ cup brown sugar
• ½ tsp cinnamon
• ¼ tsp salt
• 6 tbsp unsalted butter, melted

For Serving

• Vanilla bean ice cream
• Northern Reach Maple Blueberry Infused Maple Syrup
• Fresh blueberries, optional

Directions

Preheat oven to 375°F. Lightly butter an 8×8-inch baking dish or similar-sized casserole dish.

In a large bowl, combine the blueberries, Blueberry Infused Maple Syrup, lemon juice, lemon zest, cornstarch, vanilla, cinnamon, and salt. Toss gently until the berries are evenly coated.

Transfer the blueberry mixture to the prepared baking dish.

In a separate bowl, combine the oats, flour, chopped nuts, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture forms moist, crumbly clusters.

Scatter the topping evenly over the blueberries.

Bake for 35–45 minutes, until the topping is golden brown and the blueberry-maple filling is bubbling around the edges. If using frozen blueberries, it may require an additional 5–10 minutes.

Allow the crisp to rest for about 15 minutes before serving so the filling can thicken slightly.

To Serve

Spoon the crisp into a shallow bowl while still warm and top with a scoop of vanilla bean ice cream.

Finish with a light drizzle of Blueberry Infused Maple Syrup over both the ice cream and crisp. The cold vanilla ice cream, warm berries, toasted oat topping, and concentrated blueberry-maple finish should make this one particularly good for showcasing the syrup.

Yield: About 6–8 servings.