Blueberry Crisp

Blueberries at market

By Cat, July 16, 2017 (Photo, right, from Wikimedia Commons)

A good friend has a blueberry orchard, so I’m always interested in trying a new way to fix them. This recipe, from the weekly “American Profile” insert in our local Daily Inter Lake newspaper, caught my eye. I’d also like to try it with huckleberries, which grow wild here.

The original recipe for the topping uses brown sugar but I prefer stevia with a bit of molasses; and white flour, but I prefer to pre-soak whole wheat flour. The filling uses instant tapioca as a thickener. Instead of regular sugar, I prefer to sweeten the filling with stevia.

Not yet tested

See also: 1. Fruity Treats Menu; 2. Yogurt-Spelt Crumble Topping; 3. Soaking & sprouting grains (before or after grinding/rolling)

Blueberry Crisp

I recommend locally grown, preferably Organic berries for maximum nutrient value and freshness. I’ve adapted this recipe to use a pre-soak method for the topping, based on my Yogurt-Spelt Crumble Topping but using wheat instead of spelt.

Serves 8 or more.

Ingredients & Equipment

Method

  1. Topping:
    1. Presoak: Sift together whole wheat flour, salt, and stevia or sugar into a medium bowl. Cut in the butter, then stir in molasses and yogurt. NOTE for testing: first stir in 2 Tbsp yogurt; add  remaining 2 tsp yogurt one at a time as needed for the right texture.
    2. Cover with a cloth and set on counter overnight.
    3. In morning, mix in the white flour and break dough into crumbles.
  2. Preheat oven to 375°F. Butter baking dish
  3. Filling: combine all ingredients in large bowl, then spoon into buttered baking dish. Crumble topping over top.
  4. Bake  in preheated oven about 30 minutes, until topping is golden brown, and filling bubbles.
  5. Serve with whipped cream

Here’s original recipe for my reference in case I need to make changes:

  • Topping:
  • 1 1/2 cups flour
  • 3/4 cup brown sugar
  • 1/2 cup butter, diced
  • 1/2 tsp salt
  • Filling:
  • 6 cups blueberries
  • 2 Tbsp instant tapioca
  • 1 cup sugar
  • 1/4 cup orange juice
  • 1 tsp cinnamon
  1. Preheat oven to 375°F; combine flour, brown sugar, butter and salt in a food processor. Pulse mixture into coarse crumbs.
  2. In large mixing bowl, combine filling ingredients, then spoon into baking dish, coated with cooking spray.
  3. Top with an even layer of crumb topping.
  4. Bake 40 minutes until topping is golden brown and filling bubbles.

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