Blueberry-Lemon Crisp (my version is GF) with Pine Nut Topping
January 2, 2011
This recipe comes from Mark Bittman’s book, The Food Matters Cookbook. I picked this up at our local library and found several really nice recipes. I made it for desert, but I’m going to use the leftovers as a breakfast topping for rice pudding. Sounds yummy, doesn’t it? I’m always on the look out for a fast and healthy breakfast, so I think this may give us another option.
Blueberries are SOOOO good for us – and we have a wonderful frozen wild blueberry product called Wyman’s of Maine in our store. I didn’t have pinenuts on hand (we’re had them on and off in our store – but of course not today when I wanted to make this recipe), so I used pecans instead. I suspect it was no big step down.
4 Tablespoons (1/2 stick) butter, softened.
4-6 cups fresh or frozen blueberries
1 cup pine nuts (I used pecans)
1/2 cup sugar (try brown sugar)
1/2 cup whole wheat flour (I used coconut flour since I’ve developed a gluten intolerance.)
1/2 tsp nutmeg
pinch of salt
grated zest of 1 lemon
1. Heat the oven to 375 degree F. Grease an 8 or 9 inch square or round baking dish with a little butter. Put 3/4 pine nuts (pecans) in a food processor along with the 4 T butter and sugar. Let the machine run until the nuts are finely ground and the mixture is creamy and fluffy. My mixture never got fluffy (probably because of the coconut flour vs wheat flour), but the results were really good anyway.
2. Transfer the mixture to a bowl and add the whole pine nuts, pecans, flour, nutmeg and salt and stir with a fork until crumbly.
3. Spread the blueberries in the prepared baking dish and sprinkle the top with the lemon zest. Crumble the topping over all and press down gently.
4. Bake until the billing is bubbling and the crust is just starting to brown, 30-40 minutes. (Mine was done at 30 minutes). Serve immediately, or at least while still warm with real whipped cream, sweetened just a bit with some vanilla added.
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