I was thrilled to find fresh Maine blueberries at Stop & Shop last week. But, when I got them home and took the top off, they were soaking wet and starting to soften. They obviously weren’t going to make it to the weekend for blueberry pancakes, so I had to use them immediately.

I only had 1 pint of berries, so I took a blueberry crisp recipe and cut it down and changed it a little. It was fabulous with a little vanilla gelato on top, but whipped cream would be nice, too. This is my version; if you want Martha’s (which calls for 3 pints of berries), go to her website.

Blueberry Crisp

Serves 3 to 4

adapted fromMartha Stewart Living

Filling:

2 cups (1 pint) blueberries

2 tablespoons sugar

1 teaspoon cornstarch

1/4 teaspoon fresh lemon juice

Pinch coarse salt

Topping:

6 tablespoons all-purpose flour

2 tablespoons oatmeal (not instant)

2 tablespoons chopped nuts (almonds or walnuts)

1/4 teaspoon baking powder

1/4 teaspoon coarse salt

3 tablespoons unsalted butter, softened

1 1/2 tablespoons sugar

Preheat oven to 375°. Mix filling ingredients in a bowl. Transfer to a 3 cup casserole dish or individual, small ramekins.

Stir together flour, oats, nuts, baking powder and salt. Cream butter and sugar with a mixer. Stir dry ingredients into butter. With a fork, mix well until it all clumps together.

Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 50 minutes to 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

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