The Perpetual Feast

In my usual fervor to purchase fresh produce on sale, I bought four pounds of blueberries. Yes, you read correctly: four pounds. After all, summer is short, and soon blueberries will be sold in tiny containers for $4 a piece, making them a rare treat.  But four pounds is a lot of blueberries. I have had them on my morning cereal, sprinkled on cottage cheese, and mixed in fruit salad.  There are still a lot left. So when friends came by to help me load my little truck up with bookcases and the like to take to our garage sale, I knew what I had to do – blueberry crisp.  I bought 2 kinds of frozen yogurt to top the crisp: peach and lemon.  This recipe was originally for a cherry crisp, and it was posted by Veggie Belly. She made it in individual dishes, but I baked it in a pan.  I may make it again with cherries, since I bought too many of them as well.

I still have a lot of blueberries left. Be prepared for more blueberry recipes.

Blueberry Crisp

For blueberry mixture
2 cups fresh blueberries (I think frozen would work in this, too)
2 Tablespoons sugar
4 Tablespoons water (1/4 cup)
1 teaspoon corn starch

For streusel topping

3/4 cup flour
3 Tablespoons brown sugar
2 Tablespoons white sugar
1/8 teaspoon ground cinnamon
a pinch of salt
5 Tablespoons unsalted butter, melted
Cooking spray

Preheat oven to 400 F.  Spray an 8” square baking dish with cooking spray

Place the blueberries and sugar in a saucepan. Cook on medium-high heat for about 4 minutes or untill the blueberries are lightly softened. Mix the corn starch and water together and add it to the blueberries. Cook for about 1 minute, stirring, or till the mixture thickens.

To make the streusel topping, combine the flour, brown and white sugars, cinnamon and salt together. Mix well. Then pour in the melted butter. Using your fingers, rub the butter into the flour until it forms a crumbly mixture.  Spoon the blueberry mixture into the prepared baking pan. Sprinkle the streusel topping evenly over the top. Bake for 20 minutes or until the topping has slightly browned. Make 6 small servings at 9 grams of fat/serving.  This is a little higher in fat than most of my desserts, so serve it with a light dinner.

Here it is topped with peach frozen yogurt.