Blueberry Crisp

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I made something very similar to this recently that I took  for my Doctor and his staff to enjoy but it was Blueberry/Blackberry cobbler.  I wish I did this one instead as I think this tastes better.  I shouldn’t say it taste better, it’s more sweet vs. the tartness of the blackberries added that flavor to the blueberry/blackberry cobbler dish.  Suppose some people like the tartness over the sweetness.   That’s the hard part of baking for other people, I always feel like I wished I’d made something better or tastier. I do this with everyone I bake for, it’s frustrating because the idea of making that one thing that I know is great comes after the fact that I made something mediocre for them. Ah…well.   This lovely recipe came from Cooking Light’s newest August issue… and it was so sweet and tasty!

I’m a messy baker…the kitchen is my disaster area…;)  Difficult dish to photograph..:)

The Oatmeal flavors worked so nicely in this dish! Definitely the highlighted ingredient.

Yield: 8 servings (serving size: about 1/2 cup)
Total: 55 Minutes

Ingredients

  • Cooking spray
  • 4 teaspoons cornstarch, divided
  • 2 tablespoons brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 pound fresh or frozen blueberries
  • 2 1/4 ounces all-purpose flour (about 1/2 cup)
  • 1/2 cup packed brown sugar
  • 1/4 cup old-fashioned rolled oats
  • 3 tablespoons chopped walnuts
  • 2 tablespoons cornmeal
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup chilled butter, cut into small pieces

Preparation

  • 1. Preheat oven to 375°.
  • 2. Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in dish.
  • 3. Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl; toss. Place in prepared baking dish.
  • 4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in the bowl of a food processor; pulse twice to combine. Add butter; pulse 5 times or until the mixture resembles coarse meal. Spoon topping evenly over blueberries, packing down lightly. Bake at 375° for 30 minutes or until filling is bubbly and topping is golden.

Bill and Cheryl Jamison, Cooking Light
AUGUST 2011

Nutritional Information

Amount per serving

  • Calories: 217
  • Fat: 8.1g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.7g
  • Protein: 2.2g
  • Carbohydrate: 35.9g
  • Fiber: 2.4g
  • Cholesterol: 15mg
  • Iron: 0.9mg
  • Sodium: 195mg
  • Calcium: 25mg
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2 Comments Add yours

  1. Looks very good. I prefer more of a topping but it;s hard to beat a good blueberry crisp!

  2. travelingmad says:

    That looks so delicious my mouth is watering! I just wanna put 2 scoops of vanilla bean ice cream on there and I’d be in dessert heaven! yum
    Thanks for sharing!

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