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Share-A-Chef Wednesday

Happy Hump Day! Today I will be sharing a duo chef team and I think they are amazing! Recently, the hubby and I have been blueberry picking like there is no tomorrow. I actually just went again this morning! So, in honor of having all these blueberries I wanted to find some delicious recipes that included this yummy fruit. I then began searching and stumbled across "The Neely's", aka Patrick and Gina! These two high school sweet hearts reunited at their 10-year high school reunion and were married in 1994. They currently live in Memphis with their two daughters, Spenser and Shelbi. They are co-owners of the restaurant "Neely's Bar-B-Q", which I had the pleasure of visiting while staying in with my dad in Tennessee! All I can say is it was one of the best BBQ chicken I have ever had! They also have a show on "The Food Network", entitled "Down  Home with the Neely's", where they share their favorite dishes, their passion for food, family, and fun! Today I wanted to share their "Blueberry Crisp" recipe. Now I am no stranger to Apple Crisp in the fall time, but this recipe sounds wonderful! I hope you all try this one out and let me know in the comments below what  you are cooking up this week!



Blueberry Crisp
3 Reviews

Recipe courtesy of Patrick and Gina Neely
Down Home with the Neelys
Inside Dish

1 video | Blueberry Crisp (02:38)
Total Time:
1 hr
20 min
40 min
Yield:4 to 6 servings

Blueberry Crisp (02:38)
The Neelys whip up a quick dessert of blueberries with an oatmeal topping.
6 cups blueberries, rinsed and lightly dried
1 tablespoon cornstarch
1/4 cup sugar
Pinch salt
Topping Mixture:
1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup packed light brown sugar
1/4 cup sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup chopped pecans
1/2 stick room temperature unsalted butter, cubed
Whipped cream, for topping
Ice cream, for topping
Watch how to make this recipe
Preheat oven to 375 degrees F.

Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.

Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.

Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

Recipe courtesy of The Neelys


  1. Kimberly, I have been CRAVING a blueberry crisp! This looks incredible. Throw some ice cream on it. Done. Happy Wednesday!:)

    1. I know right??? I have always made apple crisp during the fall but I needed something for the HUGE amount of blueberries I now have!

  2. Thank you for sharing the recipe!! I'll try it out this weekend!

    Natalia | Lindifique

    1. Hi Natalia, let me know how it turns out! Can't wait to try too!


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