Recipe: Blueberry Crisp

Cookbook

Blueberry Crisp

Makes 1 (9-inch) crisp or 8 individual crisps

This dessert could not be easier. It will be one that you want to make over and over again, using fresh seasonal fruit. I like to make it with fresh blueberries, but once, when I was running low on them, I tried it with equal parts of raspberries, blackberries and sliced strawberries, and it worked just as well. You can make the crisps in individual ramekins or one big quiche pan. If you are only serving four, mix up the full amount of topping ingredients called for below; bake up half tonight and save the rest, covered in an airtight container, for another night. It will keep for 2 to 3 days.

Canola oil in spray bottle, or 1 teaspoon canola oil
3 cups blueberries
2 teaspoons minced orange zest
2 teaspoons pure vanilla extract
1/3 cup whole-wheat flour, sifted
1/3 cup rolled oats
1/4 cup firmly packed brown sugar
2 tablespoons canola oil
1 tablespoon honey
2 teaspoons ground cinnamon
1/8 teaspoon grated nutmeg

Preheat the oven to 350 degrees. Spray or grease 8 (4-1/2 ounce) ramekins or 1 (9-inch) quiche dish or other baking dish with canola oil. Combine the blueberries, orange zest and vanilla in a mixing bowl; toss gently. If you are using ramekins, divide the blueberry mixture between them. If you are using a single baking dish, pour the mixture into it and smooth into an even layer.

Combine the whole-wheat flour, rolled oats, brown sugar, canola oil, honey, cinnamon and nutmeg in a medium-size bowl. Using your hands, mix the ingredients until they are incorporated and uniformly crumbly. Scatter the mixture over the blueberries in an even layer; bake for 35 to 40 minutes, or until golden brown. Serve warm.

Buy the Book!

from:
The Golden Door Cooks Light and Easy
by Michel Stroot
Gibbs Smith, Publisher
$29.95/hardcover
ISBN: 1-58685-254-X
Recipe reprinted by permission.