Blueberry (or Mixed Berry) Crisp
Notes: This is one of our favorite "healthier" desserts, which we have adapted from Vegetarian Cooking for Everyone by Deborah Madison. It's lower in fat and higher in fiber than most, and also a good source of antioxidant anthocyanadins ... the blue/purple pigments that give berries their characteristic color. The lemon rind is an essential ingredient ... adding a refreshing zest as well as protective limonene.
- 2 1-lb. bags of frozen blueberries (or mixed berries), thawed
- 2/3 cup flour
- Rind of 1 large lemon
- 1 cup rolled oats
- 1/4 cup brown sugar
- 1/4 tsp. salt
- 6 tbsp. butter, coursely grated if frozen (or chopped if cold)
- 1 tsp. cinnamon
- 3/4 cup brown sugar, packed
- 1/2 tsp. nutmeg
Butter two 8-inch pyrex dishes with some of the butter. Grate or chop the rest. Mix together the blueberries, lemon rind, and 1/4 cup brown sugar. In a separate bowl, mix together the butter, 3/4 cup brown suger, flour, oats, salt, cinnamon, and nutmeg. Pour the fruit mixture into the greased baking dishes and cover with flour/oat mixture. Bake at 375-degrees for 45-60 minutes (until top is lightly browned).
Makes 12 portions. Each portion provides about 235 calories, 2g protein, 45g carbohydrate, 6g fat, and 3g fiber.