Blueberry Crisp

We’ll have a July 4th holiday theme for the biweekly Tea I bake for (for cancer patients and their caregivers at Stamford Hospital). The women who coordinate these events, sponsored by Hadassah, have asked us (the bakers) to consider red, white and blue based desserts and confections. I thought about the time one of my daughters volunteered me to do a red, white and blue dessert for her grade school class (I think that one was for Flag Day). What I came up with then was something in the shape of a sheet cake, but made of strips of watermelon and cream cheese; the star field was a bunch of blueberries piped on top with tiny cream cheese stars that I squeezed out of a pastry tube. It looked like a flag all right. And the kids ate it all. But I really didn’t like the combination of soft, watery watermelon together with thick, dense cream cheese. So, for the Tea I am going to stick to something much more mundane, but which I know is absolutely delicious, especially because local blueberries are now available and I just bought myself some. Blueberry Crisp it is. By the way, I looked up the word “biweekly” before I used it, wondering if it was actually every two weeks, as I thought, OR twice a week. Several dictionaries say it is BOTH meanings. Which might be fine if we are talking about baking a cake or something. But what if your doctor says “take these pills biweekly.” Do you take them every two weeks or twice a week?   Blueberry Crisp        2 pints fresh blueberries 1/3 cup sugar 5 tablespoons all-purpose flour 1/4 teaspoon ground cinnamon 2 tablespoons lemon juice 1 cup bran flakes or raisin bran 1/2 cup quick cooking or rolled oats 1/2 cup chopped nuts such as almonds, cashews or pecans 1/4 cup brown sugar 1/2 teaspoon ground cinnamon 6 tablespoons melted unsalted butter or margarine   Preheat the oven to 350 degrees. Combine the blueberries, sugar, flour, 1/4 teaspoon cinnamon and lemon juice in a 6-cup baking dish. Set aside. Crush the cereal flakes slightly and put them in a bowl. Add the oats, nuts, brown sugar and 1/2 teaspoon cinnamon and toss ingredients to distribute them evenly. Pour in the melted butter. Mix until the dry the ingredients are coated with the melted butter. Place the cereal mixture over the fruit. Bake for 30 minutes or until the crust is crispy and brown. Let cool slightly but serve warm (may be rewarmed). Serve plain or with cream, ice cream, whipped cream, or sorbet. Makes 6–8 servings.  

We’ll have a July 4th holiday theme for the biweekly Tea I bake for (for cancer patients and their caregivers at Stamford Hospital). The women who coordinate these events, sponsored by Hadassah, have asked us (the bakers) to consider red, white and blue based desserts and confections.

I thought about the time one of my daughters volunteered me to do a red, white and blue dessert for her grade school class (I think that one was for Flag Day). What I came up with then was something in the shape of a sheet cake, but made of strips of watermelon and cream cheese; the star field was a bunch of blueberries piped on top with tiny cream cheese stars that I squeezed out of a pastry tube.

It looked like a flag all right. And the kids ate it all. But I really didn’t like the combination of soft, watery watermelon together with thick, dense cream cheese.

So, for the Tea I am going to stick to something much more mundane, but which I know is absolutely delicious, especially because local blueberries are now available and I just bought myself some.

Blueberry Crisp it is.

By the way, I looked up the word “biweekly” before I used it, wondering if it was actually every two weeks, as I thought, OR twice a week. Several dictionaries say it is BOTH meanings. Which might be fine if we are talking about baking a cake or something. But what if your doctor says “take these pills biweekly.” Do you take them every two weeks or twice a week?

 

Blueberry Crisp     

 

2 pints fresh blueberries

1/3 cup sugar

5 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

2 tablespoons lemon juice

1 cup bran flakes or raisin bran

1/2 cup quick cooking or rolled oats

1/2 cup chopped nuts such as almonds, cashews or pecans

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

6 tablespoons melted unsalted butter or margarine

 

Preheat the oven to 350 degrees. Combine the blueberries, sugar, flour, 1/4 teaspoon cinnamon and lemon juice in a 6-cup baking dish. Set aside. Crush the cereal flakes slightly and put them in a bowl. Add the oats, nuts, brown sugar and 1/2 teaspoon cinnamon and toss ingredients to distribute them evenly. Pour in the melted butter. Mix until the dry the ingredients are coated with the melted butter. Place the cereal mixture over the fruit. Bake for 30 minutes or until the crust is crispy and brown. Let cool slightly but serve warm (may be rewarmed). Serve plain or with cream, ice cream, whipped cream, or sorbet. Makes 6–8 servings.