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Stovetop Blueberry Crisp

buttery granola + warm sweet blueberries

Serves: 2 | Time to Table: 10 minutes | Calories: 361 | Protein Category: Veggie | Allergens: Contains Milk (Butter) and Tree Nuts (Almonds and Coconut) | Excellent Source of: Fiber, Vitamin C |


Equipment:

  • - Small Bowl
  • - Spatula

What You Need:

  • - Kosher Salt or Flake Sea Salt

What We Send:

  • - Blueberries
  • - Brown Sugar
  • - Butter
  • - Granola

Coffee Pairings by @terraskitchen

We are loving a silky smooth Jamaican Blue Mountain coffee with these sweet blueberries. It’s so smooth, it’s almost creamy.

TK Table Talk:

Bigger isn’t always better…especially when it comes to blueberries. The wild blueberries found in Maine are tiny delicate berries that pack a BIG punch of flavor. Since the berries have such a short season and can’t be shipped fresh, they are nearly impossible to find fresh outside of New England in the summer months

What To Do:

Stovetop Blueberry Crisp- Step 1

1. . Make crisp topping: In a sauté pan over medium heat, add 1 pat butter and granola. Cook, stirring, for 2 minutes. Remove to a small bowl.

Stovetop Blueberry Crisp- Step 2

2. . Cook blueberries: In the same pan over medium heat, add the remaining butter, blueberries, brown sugar, a pinch of salt and very light pinch of cinnamon (optional). Cook, stirring, for 2 minutes until the blueberries begin to break down

To Serve: Divide warm blueberries between two bowls and top with granola. Serve

Pro Tip:

Add a little chill to the heat by topping each with a dollop of lemon sorbet, vanilla ice cream or chilled yogurt.
Spice it up: Have a lemon sitting around? Zest a teeny bit into the blueberries as they are cooking. Afterward, close your eyes and taste the dish –you’ll swear it is the middle of July!

terraskitchen.com

Sure, our TK food containers are recyclable, but we’d rather you upcycle them first. We’re partial to using them to sprout our garden seeds, but we’d love to see how creative you are! Tag us in your photos. #tklife

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