Blueberry Crisp
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, black berries 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.
Makes 1 (9 inch) crisp or 8 individual crisps
Ingredients:
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
Preparation:
Preheat the oven to 350°F. 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.
