28 July 2014

Meatless Monday: Blueberry Crisp with Salted Almond Topping



Here it is nearly the end of July and we've had only a handful of truly hot days here in northeastern Wisconsin. That means I've had plenty of opportunities to bake fruit crisps, hands down the favorite dessert at our house.

This year, my stepdaughter surprised me with the gift of a blueberry bush, and there is a small clutch of blueberries which should ripen in a few weeks. According to this account, I'm better off pinching back growth for the first few summers to encourage future growth, but we'll see what happens.

Blueberries remind me of Grandma Annie (check out her blueberry pudding) and my childhood, and I am always happy to have them on hand for cereal or for baking desserts like this one and the one featured today.

I don't work with recipes when I make this favorite dessert, which pairs blueberries with salted almonds. But I'be done my best to document the process below.

For the fruit:
  • 1-2 pints fresh blueberries, washed
  • 1/3 cup sugar
  • splash lime juice
  • 1 tablespoon cornstarch
  • healthy dash cinnamon (optional)

For the topping:
  • 1/2 cup all-purpose flour, sifted
  • 1/3 cup sugar
  • 5-6 tablespoons cold butter, cut into small pieces
  • 2/3 cup salted almonds, roughly ground
  • pinch sea salt

Preheat oven to 350 degres. Grease an 8-by-8-in baking pan.

After blueberries are washed and checked for stems, place them in the pan. Sprinkle with sugar and cornstarch or flour. Cinnamon is optional, but I think it adds depth. Set aside.

Pour flour, sugar and ground almonds into small bowl. Cut in pea-sized pieces of butter and a pinch of sea salt and blend until mixture has the consistency of streusel topping. Sprinkle evenly atop the blueberries. Add a pinch of sea salt to topping to both counter and enhance the sweetness.

Bake for about 40 minutes. Serve warm or chilled. My husband likes ice cream topping; I prefer yogurt. 

6 comments:

editrix said...

This sounds luscious. Is that how you spell that? I would happily buy a slab if I happened to come upon it.

M.D. Johns said...

I will make some for you some day! No need to purchase.

Thanks for posting, Editrix!

Christine said...

Hi Mimi! I love the sound of this crisp. Seems one could use about any kind of fruit, right? Our 5 blueberry bushes are just now starting to give us juicy ripe berries so I will be making this recipe soon.

~~louise~~ said...

Hi Mimi,
Love this combination, Mimi! I've been talking about getting a blueberry bush for years, lol...how sweet of your step-daughter to give you a living gift. Very cool...I've heard that you need three blueberry bushes to get the best results. Sounds like you have plenty:)

I sure wish the weather would make up its mind. It's so chilly here this morning, it feels like Fall! Thank you so much for sharing, Mimi...

M.D. Johns said...

Feels like fall here tonight, too.

I guess I might have to get two more bushes!

Bella Jum said...

This recipe sounds delicious.. I really really want that right now!
xx Bella
http://duetbakeryny.com