FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE MAGAZINES
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

BLUEBERRY CRISP

 

How to Feed a Teenage Boy by Georgia Orcutt
Traditional recipes for fruit crisps contain a stick or more of butter and are loaded with so much sugar it often obscures the taste of the fruit. Here is a lighter version that lets the berries shine. Fresh, wild blueberries taste divine, but cultivated berries will work, too, and so will frozen. Serve topped with vanilla yogurt.
Serves 6 to 8

 

Ingredients

    FILLING
    • 1 quart fresh blueberries
    • 2 tablespoons light brown sugar
    • Juice of 1 lemon

    TOPPING
    • 1 cup old-fashioned rolled oats
    • 1/4 cup firmly packed light brown sugar
    • 1/2 cup whole-wheat flour
    • 3 tablespoons olive oil
    • 1/2 cup finely chopped walnuts or pecans
     

Directions

Preheat the oven to 375°F. Lightly grease a 7 by 11-inch or 8 by 10-inch baking dish.

To make the filling, combine the berries, brown sugar, and lemon juice in a mixing bowl and toss very gently with a rubber spatula. Transfer the berries to the prepared baking dish.

To make the topping, combine the oats, brown sugar, and flour in a food processor and pulse for several seconds. Add the olive oil and pulse just until the mixture looks like damp crumbs. Transfer the mixture to the mixing bowl and stir in the nuts. Sprinkle the topping over the fruit.

Bake for 30 minutes, or until the top is lightly browned and the fruit is bubbling. Remove from the oven and let sit for at least 15 minutes. Serve warm or cold.

VARIATION: Use sliced, unpeeled peaches or apples in place of the blueberries.
 

RELATED RECIPES

 

  Home   |   About & Contact Info   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

 

Popular Pages