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