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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



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

    • 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


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.


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