This crisp is such a fabulous dessert! I love to make them in individual cups! We asked our friends Noah Fecks & Paul Wagtouicz to recreate a Thanksgiving meal from 1947 inspired by the classic food photography of Gourmet Magazine.


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You will need:


3 pints blueberries

1⁄4 ruby port

1⁄4 cup light brown sugar

1⁄2 teaspoon ground cinnamon

1 cup rolled oats

2 tablespoons flour

3 tablespoons butter, cut into pieces

1⁄4 teaspoon salt

  1. Combine rinsed blueberries with ruby port in an 8-inch glass or ceramic pie dish, and sprinkle with some of the brown sugar.
  2. Cover and let stand for at least 30 minutes.
  3. Preheat oven to 350°F.
  4. Combine oats, flour, salt, and remaining brown sugar and cinnamon in a bowl.
  5. Blend butter pieces into the mixture with fingers or pastry blender until a coarse meal forms.
  6. Sprinkle evenly over the berries.
  7. Bake until golden and bubbling, about 30 minutes.
  8. Serve warm.

TIP:

.
This crisp is such a fabulous dessert! I love to make them in individual cups! We asked our friends Noah Fecks & Paul Wagtouicz to recreate a Thanksgiving meal from 1947 inspired by the classic food photography of Gourmet Magazine.
Photography by Noah Fecks & Paul Wagtouicz

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