Skip to main content

Blueberry Crisp

     One of the first things I remember avidly watching my grandma making is a berry crisp. She picked berries out of her back yard and made the item quickly.
     I also remember freaking out while picking said berries because a praying mantis crawled up my leg, but that's a story for a different time.
    Blueberries are probably my favorite berry for cobblers, and this recipe matched what I remember about that crisp very closely.


Ingredients
    Topping
           1/2 cup of all purpose flour
           1/3 cup of sugar
           1/2 tsp of ground cinnamon
           4 1/2 tbs of margarine or unsalted butter

      Berries
           2 1/2 cups of blueberries, frozen or fresh
           2 tsp of lemon juice
           1/4 cup of sugar
           2 tsp of cornstarch


Directions
      Preheat oven with 350 degrees.
      Combine topping ingredients and cut butter into flour mix.
      Sprinkle lemon juice on top of berries.
      Combine sugar and cornstarch and then sprinkle over berries.
      Place berry mixture in an buttered cake pan and top with topping mixture.
      Bake in the oven for 30 minutes, 40 if you use frozen berries.


Changes I Made!
   I went a little heavy with the sugar.


This recipe from The Book Lover's Cookbook.


Comments

Post a Comment

Popular posts from this blog

Pasta Salad with Tomato, Mozzarella & Green Beans

   In the summer, I like to try new pasta salads. They can last for a few days, and you can add your own spin on it. Ingredients    1 tsp of salt    1 lb of green beans, trimmed    1 lb of cavatappi    2 pints of cherry tomatoes, halved    1 lb of small mozzarella balls    1 cup of basil    1 cup of parsley    2 ripe tomatoes, seeded and cut into chunks    1/2 cup of toasted almonds    2 garlic cloves, crushed and peeled    2 tbs of red wine vinegar    1/2 cup of extra virgin olive oil Directions     Salad       Bring a large pot of salted water to boil.       Add green beans and cook for 6 to 7 minutes.       Remove beans with a spider, and put in ice water bath.       Drain and pat dry, cut into thirds.       Put pasta in boiling water and cook until a...
Post a Comment
Read more

Unfried Chicken

   Baked chicken is a staple in any house hold. The skin or crust for the chicken can make or break any meal. So I am on the hunt for better ways to make chicken. This one by Trisha Yearwood had some promise when I first read it. Ingredients     1 cup of buttermilk     1 tbs of hot sauce, I used Franks     1 1/2 cups of panko bread crumbs     3 tbs of Parmesan cheese     1 tbs of lemon zest     1 tsp of red pepper flakes     salt and pepper     4 chicken breasts, cut in half     1 lemon, quartered Directions       Preheat oven to 400.       In a small bowl, mix milk and hot sauce.       In a larger bowl, mix bread crumbs, cheese, lemon zest and red pepper flakes.       Sprinkle chicken with salt and pepper, and then dip in milk combination.       Dredge chicken in panko crumbs after milk and lay ...
Post a Comment
Read more

Tortellini soup

   I am a fan of making soup. You make a giant batch at the beginning of the week and call it a day. Also Susie loves when I make this and waits for the carrot scraps. Ingredients     2 tbs of olive oil     1 medium onion, chopped     1 tsp of minced garlic     4 carrots, peeled and sliced into coins.     8 cups of chicken stock     1 cup of frozen peas     1 container of tricolor cheese tortellini     1 can of sweet, whole kernel corn, drained     2 cups of baby spinach Directions     In a large stockpot, over medium heat, heat the oil until shimmering.     Add the onion, garlic and carrot.     Saute for 5 minutes.     Pour in chicken stock and increase heat to high.     Bring to boil, and add peas, tortellini and corn.     Cook for 12 minutes.     Add spinach on top and wait for it to wilt. ...
Post a Comment
Read more