My sweet new friend, Handsome & Brave, brought me a three-pound bag of
perfect, juicy, delicious blueberries, that he'd cryo-vac'd and frozen last season. I made blueberry jam the other day.
Today, I'm making a dessert from Mark Bittman's book, "The Food Matters Cookbook:"
Lemon Blueberry Crisp with Pine Nut Topping
4 Tbsp unsalted butter, softened plus more for greasing the pan
4 to 6 cups fresh or frozen blueberries
1 cup pine nuts
1/2 cup brown sugar*
1/2 cup whole wheat flour
1/2 tspn nutmeg
pinch of salt
grated zest of one lemon
Heat the oven to 375. Grease an 8- or 9-inch square or round baking dish with butter. If using frozen berries, set them in a colander to thaw for a bit while you prepare the topping. Put 3/4 cup of pine nuts in a food processor with four tablespoons of soft butter and sugar. Process until the nuts are finely ground and the mixture is creamy and fluffy.
Transfer the mixture to a bowl and add the whole pine nuts, flour, nutmeg, and salt and stir with a fork until crumbly.
Spread the blueberries in the prepared baking dish and sprinkle the top with the lemon zest. Crumble the topping over all and press down gently.
Bake until the filling is bubbling and the crust is just starting to brown. 30 to 40 minutes. Serve immediately.
I'm off to H&B's place for dinner, so I'll bake it there. I'll try to remember to make a picture of the finished crisp.
Post Script: I had dinner with H&B last night and made this crisp. It was tasty but .... well ... decide for yourself:
Yes, it does looked burned. Now, I'm not sure if we lost track of the time, but we did set a timer. It tasted just fine but I'm not thrilled with how dark it got. It didn't taste burned but damn, it sure looked nasty. We topped it with lightly sweetened whipped cream.
*The description of the recipe reads, "ground pine nuts with butter and brown sugar deliver marzipan-like intensity" but the recipe itself doesn't specify brown or white sugar. I'm making it with brown sugar.
He also refers to the topping as 'the crust.' I guess even the best writers get bogged down with blasted details towards the end of a book. This recipe appears 20 pages from the end.
This is my 200th 'Jersey Girl' blog post, and the fourth birthday of 'Jersey Girl in Portland.' Cheers ya'll and thanks for listening.