Tuesday, October 6, 2009

Apple Blueberry Crisp for one

Here is what I learned on Saturday: Dessert for 20 people is no problem if they gorge themselves on snacks and three kinds of casserole first. It also helps if you are upstaged by your incredible sister-in-law, who somehow manages to pack both a 6 week old baby and two homemade apple pies. Don't worry - this crisp dessert is so easy that if your sister-in-law (and her pie) is as amazing as mine, you won't feel remotely bitter that her pies got all the attention. (In fact, that's actually an ingenius tactic to make sure you get to eat more crisp yourself.)

So here's how to make yummy Apple Blueberry Crisp that will feed 50, if you stuff them full enough first and serve it with ice cream. (Or one, if you leave it alone with me for 5 minutes.)

Peel and slice four apples. Mix the slices with a splash of lemon juice, a dash of cinnamon, and a small handful of sugar. Stir! Put the apples in a 9x13 pan, then sprinkle on a decent cup on blueberries. (Frozen is fine) It should look like this:
You're almost done. Already? Yes. I told you it was easy.

In another bowl, mix a cup of oats, 1/3 cup of flour (whole wheat, please!), another dash of cinnamon, a small handful of brown sugar, an even smaller handful of white sugar, a little lemon zest, and a stick of butter. A stick? Yes. I promised delicious, not low-cholesterol. No one said this was health food. Use a wooden spoon or a pastry cutter if you have it to mix the topping together. Do not get smart and think that a whisk is really just a pastry cutter on a long handle. All the butter will immediately jump to hide inside the whisk, and with one stupid idea, you will have turned this easy recipe into the stuff of nightmares where there are oats eternally glued under your fingernails.

Drop bits of topping all over your berry/apple mix, and bake at 375 for about half an hour. Ta da!

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