Under the Apron Strings: Easy Blueberry Crisp

When dinner is the focus , it’s easy to forget to prepare for dessert. Luckily, there are plenty of desserts you can make right from your pantry.

While every pantry is different , most of y’all should have the ingredients below on hand. I know I do. With the addition of fresh blueberries (or pitted cherries or peaches), I can make a quick dessert for supper or lunch in the summer .This crisp is also versatile enough to be used for fall and winter with the substitution of canned cherry pie filling for the fresh fruit. It is wonderful to note that the dish will keep for several days in the refrigerator to be warmed and enjoyed later.

Crisp

Ingredients

Canned, crushed pineapple (20 ounces) with juice

3 cups fresh blueberries, rinsed and drained in a colander

1/4 cup granulated sugar

1 box yellow cake mix

1 stick unsalted butter, melted

1/4 cup brown sugar, packed

1 cup pecans, chopped

• Preheat oven to 350 degrees.

• Coat a 9 x 13 baking dish with cooking spray.

• Begin layering: first pineapple, then blueberries and finally sugar.

• Sprinkle dry cake mix evenly over the sugar.

• Pour the melted butter over the mix.

• Add brown sugar evenly over the entire dish and then sprinkle with chopped pecans.

• Bake for 45 minutes uncovered until lightly browned and bubbly.

• Serve with Grandmommie’s Homemade Ice Cream or Fresh Whipped Cream.

Fresh Whipped Cream

1 cup heavy whipping cream

1/4 cup confectioners’ sugar

1 teaspoon vanilla extract

For best results, place a medium stainless steel mixing bowl and beaters in the refrigerator to chill for 30 minutes. Remove and add ingredients to the bowl, beating mixture on high speed until still peaks form. Cover. Refrigerate until ready to serve.

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