Blueberry Crisp

° Serves 6

You don’t need to wait for blueberry season to enjoy this dessert. Often frozen blueberries cannot replace fresh—in a soufflé or in a fruit mixture, for example—because they will “bleed.” But cooked as they are here, with a crumbly dough topping, they work perfectly well.

• Filling
• ⅓ cup sugar
• 1 tablespoon cornstarch
• About 5 cups fresh or frozen blueberries (1½ pounds)
• Dough
• 1 cup all-purpose flour
• ⅓ cup sugar
• ½ cup walnut pieces
• 8 tablespoons (1 stick) unsalted butter, cut into pieces
• ¼ cup half-and-half
• 1 cup lightly whipped heavy cream or sour cream, for serving

Preheat the oven to 400 degrees.

Prepare the filling: Stir the sugar and cornstarch together in a bowl. Add the blueberries and toss gently to mix. Pour into a 6-cup gratin dish (the mixture should be about 1 inch deep).

Prepare the dough: Place the flour, sugar, and nuts in a food processor and process for 15 to 20 seconds. Add the butter and process for 5 seconds. Add the half-and-half and process for another 5 seconds, or just until the mixture holds together.

Crumble the dough evenly over the berries. Bake for 45 minutes, or until the crisp is nicely browned on top. Serve warm, with whipped cream or sour cream.

The dough topping for this crisp is quickly made in a food processor.