I have an insatiable sweet tooth, that won’t stop even when I’m in the backcountry. This summer, I’ve challenged myself to elevate my dessert game from the classic, but lazy, chocolate bar. That’s why I’m sharing my new favorite recipe: the blueberry crisp. And guess what? You can make it with whatever fruit you like!
A little secret? It takes so little time, it’s nearly as easy as throwing some chocolate into the bottom of your pack—especially when you factor in that last-minute trip to the store to buy your chocolate bar of choice.
- 1/4 cup oats
- 3 tablespoons sugar
- 3 tablespoons flour
- 3 tablespoons brown sugar
- 1 cup dried blueberries
- 1/8 cup all-purpose flour
- 1 tablespoon sugar
Preparation at home
Preheat the oven to 350°F. Prepare the topping: Combine the oats, flour, both sugars and salt in a bowl. Work in the butter until topping resembles coarse meal. Sprinkle evenly onto a baking sheet. Bake in the center of the oven until the topping is golden brown, about 15 minutes. Remove the crisp to a rack to cool slightly.
Prepare the filling: Combine the berries with the sugar and flour.
Place topping and filling into separate plastic sandwich bags.
Preparation at camp
Put the filling mixture into your backpacking pot. Add water until just covering the mixture, about half a cup. Cook over low heat, stirring constantly, until blueberries are rehydrated—they’ll be plumper and taste hydrated—and the sugar and flour mixture is thick. Pro tip: Don’t let the sugar scorch the bottom of your pot. Add water as necessary until blueberries are rehydrated, tasting every so often.
Sprinkle topping over blueberry mixture.