Wednesday, October 31, 2007

blueberry crisp

Blueberry Crisp

6 c blueberries
2 tbsp sugar
1 tsp instant tapioca
1/2 ea lemon -- juiced
2 tbsp butter -- cut into 5 or 6 pieces
Crisp topping
2/3 c brown sugar -- packed firm
1/2 c all-purpose flour
1/2 c quick cooking oats
1/2 tsp ground cinnamon
1/4 tsp salt
4 tbsp butter-- chilled, cut into small pieces
2 tbsp shortening -- chilled, cut into small pieces

Heat oven to 400F.

Mix blueberries, sugar, tapioca, and lemon juice in an 8 inch by 8 inch casserole. Distribute butter over fruit.

Mix together dry ingredients in the workbowl of a food processor. Add butter and shortening and pulse about 10 times, then process 5 to 10 seconds until there are no visible lumps of fat.

Sprinkle topping over fruit and bake for 35 to 40 minutes until juice begins bubbling through. Cool and serve.

The topping is great on any fruit -- peaches, apples, plums, whatever. I usually double the recipe when I make it. It will keep in the freezer for 6 months and it's handy to have around for a spur of the minute dessert.


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