Blueberry Crisp Recipe - A NH Favorite Written by April McBriarty-Weismann on 7/3/2012 8:50 AM in NH recipe from Holt Proctor McBriarty Insurance Agency summer party. It has 0 Comments. Though nothing is as American as apple pie, I would have to argue that blueberry crisp should be right up there. It can be made with locally grown berries and easily serves a large crowd. What is more American that a backyard BBQ with lots of people and food? This recipe came out at the Holt Proctor McBriarty Insurance Agency summer party and was quite a hit. It serves 9 people, but I made a double batch, and it easily fed more than 20 people. If you want to make it more patriotic looking, add a couple of strawberries when serving and top with either whipped cream or vanilla ice cream. 7, 6 oz boxes of fresh blueberries (about 8 cups) 6 Tblsp. packed dark brown sugar 3/4 cup sugar, plus 7 Tblsp. 1 tsp. ground cinnamon 1 3/4 cups flour 1/2 tsp. salt 1 cup finely chopped walnuts 3/4 cup unsalted butter, melted and cooled (1.5 sticks) 1. Preheat oven to 350. Combine 2 1/2 cups blueberries and 3/4 cup sugar in a large saucepan over low heat until blueberries soften and release juices (about 10 minutes). Mix in remaining blueberries. Transfer to an un-greased, 13x9x2, glass baking dish. 2. Mix flour, walnuts, brown sugar, cinnamon, salt and remaining 7 Tblsp. sugar in a large bowl. Gradually add cooled melted butter, mixing with fork until small moist clumps form. Sprinkle over berries. 3. Put pan onto baking sheet as a little blueberry juice may boil over. Bake until topping on crisp is golden and filling is bubbling (about 45 min.) Cool slightly and serve with whipped cream or ice cream. 4. Enjoy!