Friday, July 1, 2011
Mini Blueberry Crisps
Now that summer's here, so is blueberry season.
The fruit guy on my corner is selling two pints for three bucks! You can't beat a deal like that. If I had room in my freezer, I'd freeze a few pints for winter.
There are all kinds of things you can do with blueberries, which don't need a lot of doctoring. This week I kept it simple, and went for mini blueberry crisps.
I preheated the oven to 375. Next, I filled two ramekins with blueberries (probably about a cup in all). Then I dumped the blueberries in a shallow bowl and covered them with sugar and cinnamon (about 2 teaspoons each). I sprinkled the blueberries with the juice of half a lemon, mixed, and let the berries macerate.
While waiting on the berries, I made the topping: 1/2 a cup of flour, 1/2 a cup of sugar, and 1/4 cup cold unsalted butter, all thrown into a mini-chop. Just to add more flavor, for the sugar, I did half vanilla sugar and half regular. I pulsed the mixture until when I pressed a bit of it in my fingers, it clumped together.
I put the berries in the ramekins and then covered them with equal amounts of topping, pressing down on it. After placing the ramekins on a baking sheet to catch the blueberry overflow, I put the whole thing in the oven for 30 minutes.
Half an hour later, out came these two beautiful mini crisps, the crusts puffed and golden brown, and the rich blueberry lava bursting out of the ramekins and onto the baking sheet. As the dessert cools, the crusts collapse a bit into a dense, crispy cookie that melts into the warm blueberry filling. The perfect compliment? Whipped cream or vanilla ice cream.