Tuesday, August 6, 2013


Don't Be Blue

Summer desserts can be simple, healthy and bursting with goodness especially when ripe, fragrant fruit is available. This easy-to-prepare blueberry crisp is Leigh's favorite summer blueberry dessert. "Leftovers make a terrific breakfast!" she admits. IF you have leftovers, give it a go for breakfast! At Jungle Jim's International Market pints of blueberries are piled high just waiting for you to take some home and make this best-loved dessert.

A food processor makes for a quick mix of ingredients, but if you don't own a food processor, streusel ingredients can be mixed with a fork or your clean fingers. 

We baked the blueberry crisp in a glass pan. If you find that your crisp browns too quickly, turn the heat down 25 degrees. Some people have trouble with glass pans browning food too quickly, but that hasn't happened for us in the Cooking School.

Almonds, pecans or other nuts would be a crunchy addition to the streusel.

Fresh Blueberry Crisp

2 pints fresh blueberries
3/4 cup all purpose flour
1/3 cup brown sugar, packed
1/2 teaspoon cinnamon
1/3 cup butter, cut in 4 pieces
3/4 cup oatmeal

Preheat oven to 350 degrees. Grease an 8x11 inch baking dish.

Spread blueberries evenly in prepared pan. Combine flour, sugar and cinnamon in a food processor. Add butter and pulse until large crumbs form. Add oatmeal and pulse a few times to combine. Sprinkle the topping evenly over the blueberries. Bake 40-50 minutes, until bubbling and the top is beginning to brown. Serve warm or at room temperature with vanilla ice cream Serves 4-6.

Variation:  Fresh Peach Crisp - omit blueberries and substitute 4-5 large, fresh peaches, peeled, pitted and sliced.

Plan Ahead:  Bake, cool and cover 1 day before serving. Store at room temperature.

From Leigh Barnhart Ochs' cookbook Be Your Guest

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