Skip to main content

Food Matters Project: Lemon-Blueberry Almond Crisp


This week  Laura of Chef Laura at Home picked our recipe for the week: Lemon-Blueberry Crisp with Pine Nut Topping. Here's her take; and here's what the rest of us made (look in the comments section).

While Mark Bittman's recipe looks fantastic, if you have ever had pine nut mouth, you might steer clear of pine nuts as our family does. Those three days of a tinny taste in our mouths after eating anything soured us to the poor pine nut. So, tonight I swapped out the pine nuts for almonds.

6 T butter, softened, plus more for greasing the pan
4 C organic, fresh blueberries
½ C sliced almonds
½ C organic, dark brown sugar
½ C white whole wheat flour
½ C ground almonds
½ teaspoon ground cardamom
zest from 1 lemon

Butter your baking dish and preheat your oven to 350 degrees. Dust your blueberries in 2 T of flour so that your crisp won't be too watery. Lay them in your dish. Sprinkle the zest over the top.

In a large mixing bowl blend the butter, brown sugar, ground almonds, and ground cardamom with a pastry blender to form pea-sized chunks. Add in the sliced almonds. Spoon the mixture over the berries and bake for 35-40 minutes...until the berries are soft and bubbling. Serve warm.

Comments

  1. Camilla, the almonds sound like a great substitute.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an