Individual Blueberry Crisps

by: Chef Mike Shannon

Compatible Wolf Appliances:

Introduction

There is nothing sweeter and more satisfying than a simple fruit crisp made with perfectly ripe, in-season fruit. Blueberries, apples, and peaches are perfect fruits for a summer crisp. The molasses within brown sugar provides rich flavor depth, while the granulated sugar provides the necessary crunch. This crisp provides a crunchy topping that balances the smooth, softened fruit filling.

Yeilds
12
Servings
Prep Time
20
minutes
Cook Time
20
minutes

Modes

Convection

Ingredients

Topping
  • 2/3 cup all-purpose flour (gluten-free works great)
  • 1/2 cup old fashioned oats
  • 1/3 cup firmly packed light brown sugar
  • 1/3 cup granulated sugar
  • 1/3 cup pecan halves or pieces
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 8 tablespoons unsalted butter, melted
Filling
  • 3 pints blueberries
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons maple syrup
  • 2 tablespoons flour (gluten-free works great)
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions

Preheat the Wolf Convection Oven on Convection Mode at 375°F.

Grease the bottom and sides of 12 ramekins with the non-stick spray and set aside.

Combine the flour, oats, sugars, pecans, cinnamon, and salt in a food processor and pulse until combined. Add the melted butter and lightly pulse to form a coarse meal. Spread out the mixture on a sheet pan and refrigerate while preparing the fruit.

Toss the fruit with lemon juice, cornstarch, maple syrup, flour, vanilla, and cinnamon and stir to combine. Evenly divide the filling mixture in the prepared ramekins. Sprinkle the topping evenly over the filling.

Place on a sheet pan and bake for 18-20 minutes until bubbly and slightly browned on top.

Serve with whipped cream or ice cream.