2005

Blueberry Crisp or Crumble

Submitted by: Carol C

You can substitute other fresh fruits for the blueberries, of course.
Or you can mix two or more together. This is best served warm with
whipped cream, vanilla ice cream or frozen yogurt.

41/2 cups fresh or frozen blueberries (do not defrost)
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon grated orange or lemon zest
2 tablespoons Cointreau or other orange-flavored liqueur
1/3 cup cold unsalted butter, cut into small pieces
1 cup all-purpose flour
1/2 cup instant oatmeal
2/3 cup packed light brown sugar
1/2 teaspoon fresh-grated nutmeg
1/2 cup chopped pistachios
Dash salt

Preheat oven to 350 degrees. Grease an 8-inch-square baking pan.

In a mixing bowl, toss blueberries with sugar, cornstarch, orange or
lemon zest and Cointreau. Transfer to prepared baking pan. Wipe out bowl.

In same bowl, place butter, flour, oatmeal, brown sugar and nutmeg.
Using your clean hands, mix together until crumbly. Toss in pistachios and
salt. Spread mixture over blueberries in baking pan. Bake in center of
oven 30 to 35 minutes, or until crumbs are golden and blueberries are
bubbling merrily. Makes 6 servings.

Per serving: 459 calories, 29 percent calories from fat, 15 grams total
fat, 6 grams saturated fat, 24 milligrams cholesterol, 79 grams
carbohydrates, 5 grams total fiber, 50 grams total sugars, 74 grams net carbs,
6 grams protein, 49 milligrams sodium.

South Florida Sun-Sentinel
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