I wish I could say that something serious and important has kept me busy since last week. Nope. Just DrawSomething, a shiny new app that has me glued to the iPad. It’s like hangman and Pictionary got together and had a cooperative drawing game baby. You create a drawing for a friend to guess and then guess the drawing that friend sends back. The tougher the word you draw, the more “coins” you both earn.Â
You know it’sÂ tons of fun when the kitchen partner, the anti-gamer of all anti-gamers, asked me to add it to his iPhone yesterday. Between that and the gorgeous weather we’ve had, I haven’t spent much time in the kitchen or in the office.
We haven’t been eating a ton of new and exciting foods either. This is the time of year we diligently use up our cold and frozen storage to prep for summer harvest again. Lots of frozen veggies. Lots of beef and chicken stew. Lots of soups and spaghetti sauce dishes. Not exactly revolutionary food blogging news if you know what I mean. But in the interest of keeping things rolling, I am posting one of my “eat down the freezer” recipes that has helped use up some of the frozen berries from last summer.
It’s a super fast (and mostly local) blueberry crisp recipe, perfect for this time of year. What do you make for dessert in an early Minnesota spring? Fresh local fruit is non-existent for another few months; we may get luckyÂ with early rhubarb but time will tell. We’ve all had our fill of the hearty pumpkin pies and fresh-baked cookies we left at the holidays. As the grass turns green so does my envy for fresh spring fruit and the light fluffy desserts of summertime.
Busting out a few packages of frozen blueberries is the only weapon I have. The blueberries help ease my impatience for fresh fruit in July and August. Especially when they’re warm and bubbly with a scoop of vanilla ice cream. For some reason, I don’t think the iPad will be my only preoccupation this spring. I just may be distracted by this dessert all the way into summer…
Warm Blueberry Crisp with Vanilla Ice CreamÂ
Adapted fromÂ The Best of Cooking Light Cookbook
For the Filling
6 cups frozen blueberries
2 Tbsp. brown sugar
1 Tbsp. whole wheat flour
For the topping
2/3 C. whole wheat flour
1/2 C. brown sugar
1 C. rolled oats
1/2 tsp. cinnamon
4 1/2 Tbsp. chilled butter, cut into 1 tablespoon pieces
Serve with vanilla ice cream
1. Preheat oven to 375Â°F and prepare an 11 x 7″ baking dish with non-stick cooking spray.
2. Combine filling ingredients in a large bowl. Toss to evenly coat blueberries with brown sugar and flour. Pour into baking dish and set aside.
3. Combine remaining flour and brown sugar, oats and cinnamon in the bowl of a food processor. Pulse 1-2 times to blend. Add butter pieces and pulse 5-6 more times or until topping is a coarse mixture. Butter pieces should be the size of peas. Pour topping over blueberries in baking dish.
4. Bake for 30-35 minutes or until blueberries are bubbly and crust is browned. Remove from oven and serve immediately with vanilla ice cream. Refrigerate any leftovers.