i’ve decided two things. first, i have an obsessive love for frozen yogurt, ice-cream, gelato, and soft serve. last summer, i decided to try as many of detroit’s fine frozen dairy stops as i could. i don’t even believe i scratched the surface there… but i do know mr. lovely’s ice cream on mack avenue is my favorite, experientially speaking at least, to be sure.
second, i have an obsessive love for any sort of sweet that combines fresh fruit, oats, honey, cinnamon, and a dash of nutmeg. crisp. the crisp, such a marvelous, miraculous thing. unadulterated, simple, and astounding. the texture of the oat, the crispy crunch, and then that soft melting of the fruit. divine! you see, i’ve thought these obsessions through quite thoroughly. they are most definitely perfect compliments for each other. which is precisely why we don’t keep either around our house for too long. i need some form of self control…
so this, my blueberry crisp revised, is a new take on the second of my dessert passions. while up north on my great adventure sola, i really wanted crisp. the problem? well, there was no butter and no fresh fruit. my improvise? dried fruit and a crisp top made with applesauce, oats, cinnamon, some chopped almonds, and a little honey. it was great, although i think soaking and delicately simmering the dried cherries, cranberries, and plums for a little bit to let ’em plump would have really completed the dessert quite nicely.
upon returning back to la grande, i attempted this revised treat yet again. this time, i enjoyed michigan blueberries, purpley, round and, delightful, covered with a chewy blanket of oats, pumpkin seeds, flax seeds, honey, and apple sauce. and, indeed, a tasty discovery for sure!
blueberry crisp revised
*i made this all by eye, and so am guessing how much i used of these ingredients. i think you can kind of just toss it together, it’s one of those kind of recipes!
1/2-3/4 cup blueberries (maybe more, enough for two layers of blueberries to sit on bottom of dish, at least)
1/2 cup oats
1 heaping tablespoon flax, ground
1 heaping tablespoon pumpkin sees, coarsely ground
1/2 tablespoon chopped crystallized ginger
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg, freshly grated
1/2 teaspoon honey
1/4-1/3 cup apple sauce
1. preheat oven to 350. place berries on bottom of a small oven-safe dish.
2. combine following ingredients. use enough applesauce to hold everything together, but not so much that it is more mush that oats.
3. top berries with oat mixture, bake for 20-30 minutes, till golden brown and crisped!