Saturday, August 24, 2013

Blueberry Crisp

For the Fourth of July, I made a blueberry crisp à la mode. It was patriotic enough since the baking dish was red, the ice cream/frozen yogurt was white and the blueberries were blue.

Crisp in my big red casserole dish.

À La Mode

Plump berry goodness

Of course, I messed a bit with the recipe. For the sugar mixed in with the berries I used 1 tablespoon brown and 2 tablespoons white. I added a healthy drizzle of vanilla (1 teaspoon?)too because I like it. I've found most sweet recipes can benefit from a bit of vanilla. For the crumble topping, I used 1/3 cup whole wheat flour and 1/3 cup all purpose flour and added about 1/4 cup crushed walnuts and a sprinkle of nutmeg.

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