Receta lemon blueberry crisp: the food matters project
This week I’m hosting the Food Matters Project recipe. I chose this recipe because I just love the combo of blueberries + lemon. It all started when I made these blueberry crepes and then it lead to making these blueberry and lemon cupcakes.
Berries are a good alternative to blueberries, like raspberries or blackberries. This crisp is simple to make and I know you’ll just love it! I used organic fresh blueberries this time but I love that you can use frozen berries instead if you wanted to!
Don't forget to check out the other FMP bloggers creations and photos on Pinterest.
Lemon-Blueberry Crisp with Pine Nut Topping
from The Food Matters Cookbook by Mark Bittman
Makes: 6 to 8 servings Time: 40 to 50 minutes
- 4 tablespoons (½ stick) unsalted butter, softened, plus more for greasing the pan
- 4 to 6 cups fresh or frozen blueberries
- 1 cup pine nuts
- ½ cup sugar
- ½ cup whole wheat flour
- ½ teaspoon nutmeg
- Pinch of salt
- Grated zest of 1 lemon
1. Heat the oven to 375°F. Grease an 8- or 9-inch square or round baking dish with a little butter. If you’re using frozen berries, set them in a colander to thaw for a bit while you prepare the crust. Put ¾ cup of the pine nuts in a food processor along with the 4 tablespoons butter and sugar; let the machine run until the nuts are finely ground and the mixture is creamy and fluffy.
2. Transfer the mixture to a bowl and add the whole pine nuts, flour, nut-meg, and salt and stir with a fork until crumbly. (You can make the topping ahead to this point, tightly wrap, and refrigerate for up to a day or freeze for up to several weeks; thaw before proceeding.)
3. Spread the blueberries in the prepared baking dish and sprinkle the top with the lemon zest. Crumble the topping over all and press down gently. Bake until the filling is bubbling and the crust is just starting to brown, 30 to 40 minutes. Serve immediately, or at least while still warm.
I topped mine with a dollop of greek yogurt.
Enjoy, I did!
xo
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