sandi-in-hawaii
Well-known member
I do not like leftover crisps - to me, it's something that has to be eaten right out of the oven.
I didn't have an occasion to make the whole crisp, so I used cheezz's recipe for the Blueberry Crisp with Walnut Streusel, and used deb's idea for keeping a streusel mixture in the freezer.
Made the whole recipe for the streusel, and 1/5 of the recipe for the blueberries, and made three little crisps in 1/2 ramekins.
I used the following measurements for the filling:
1 1/2 cups fresh blueberries (about 1/2 lb.)
2 tablespoons sugar
Squirt of 1 lemon wedge
1 teaspoon cornstarch (coulda used 2 t.)
1/2 tsp. ground cinnamon
Mixed the dry ingredients together, then mixed it into the blueberries. Poured the blues into three 1/2-cup ramekins, and sprinkled with about 2 tablespoons of the streusel mixture.
Baked them in my toaster oven for 30 minutes(unfortunately, that was not ideal - I think I gotta do it in the regular oven, as the top cooked too fast.)
Put the rest of the streusel mixture into a ziploc bag, and stuck it in the freezer for future crisps.
Loved it! Thanks for the recipes!
and deb, that coffee cake is next on my list, if Costco has blueberries this week...
Thanks again!
Finer Kitchens #2773
REC: Blueberry Crisp with Walnut Streusel Topping - V.G.!!
Posted by: cheezz at 1:47 pm on Jul 26, 2006
Blueberry Crisp with Walnut Streusel Topping
Topping:
1-1/2 cps. all purpose flour
1/2 cup sugar
1 tsp. grated lemon peel
1 tsp. ground cinnamon
10 tbl. (1-1/4 sticks) chilled, unsalted butter, cut into pieces
1 cup chopped walnuts
Filling:
8 cups fresh blueberries (about 2-1/2 lbs.)
3/4 cup sugar
2 Tbl. fresh lemon juice
1-1/2 tbl. cornstarch
1-1/2 tsp. ground cinnamon
For Topping: Whisk first 4 ingredients in bowl to blend. Add butter and rub in with fingertips, pressing until moist clumps form. Mix in nuts. (this can be made the day before, cover and chill).
For Filling: Preheat oven to 375 deg. Place blueberries in 13x9x2" glass baking dish or 3-quart round baking dish with 2" high sides. Add sugar, lemon juice, cornstarch and cinnamon to berries and toss gently to blend. Spread berry mixture evenly in dish; sprinkle topping over. Bake until topping is brown and filling is bubbling thickly, about 50 minutes.
Cool
my note: very good served with a scoop of vanilla bean ice cream.
Finer Kitchens#2769
REC: Blueberry Coffee Cake with Lemon Zest - wonderful!!
Posted by: deb-in-MI at 9:02 am on Jul 26, 2006
I've made several of these the last few days. Easy to make, wonderfully moist and bursting with berries.
Blueberry Coffee Cake with Lemon Zest
Source: adapted from Fine Cooking, Aug/Sept. 2006
6 ounces (1 1/3 cup) flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. table salt
7 T. unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp. finely grated lemon zest
1/2 tsp. pure vanilla extract
2/3 cup sour cream
1 pint blueberries
2 tsp. sugar
2 tsp. flour
Position a rack in center of oven and preheat oven to 350F. Spray a 9x2 inch round cake with Pam (or the like). Line the bottom with a parchment or waxed paper circle.
In med. bowl, add blueberries, 2 tsp. sugar and 2 tsp. flour. Gently mix until blueberries are covered with sugar/flour.
With either a stand mixer or hand held electric beater, cream butter and sugar until fluffy and lightened in colour. Add eggs, one at a time, mix well. Add flour, baking powder, soda, salt and lemon zest. Finally, add vanilla and sour cream. Pour in two third of the blueberries into greased cake pan. Bake 8 minutes.
Take care out of oven. Scatter the rest of the blueberries over the top, and return to oven. Bake another 25 minutes or until lightly golden and toothpick comes out clean.
Note: I keep a streusel mixture in my freezer most of the time that I use as needed. For this recipe I take about two tablespoons of mixture and sprinkle over the final topping of blueberries (after 8 minutes) and then continue to bake until done. (Streusel mix: 1.25 cup flour, 1 cup sugar, 2/3 cup butter. Cut butter into the flour and sugar with pastry blender).
I didn't have an occasion to make the whole crisp, so I used cheezz's recipe for the Blueberry Crisp with Walnut Streusel, and used deb's idea for keeping a streusel mixture in the freezer.
Made the whole recipe for the streusel, and 1/5 of the recipe for the blueberries, and made three little crisps in 1/2 ramekins.
I used the following measurements for the filling:
1 1/2 cups fresh blueberries (about 1/2 lb.)
2 tablespoons sugar
Squirt of 1 lemon wedge
1 teaspoon cornstarch (coulda used 2 t.)
1/2 tsp. ground cinnamon
Mixed the dry ingredients together, then mixed it into the blueberries. Poured the blues into three 1/2-cup ramekins, and sprinkled with about 2 tablespoons of the streusel mixture.
Baked them in my toaster oven for 30 minutes(unfortunately, that was not ideal - I think I gotta do it in the regular oven, as the top cooked too fast.)
Put the rest of the streusel mixture into a ziploc bag, and stuck it in the freezer for future crisps.
Loved it! Thanks for the recipes!
and deb, that coffee cake is next on my list, if Costco has blueberries this week...
Thanks again!
Finer Kitchens #2773
REC: Blueberry Crisp with Walnut Streusel Topping - V.G.!!
Posted by: cheezz at 1:47 pm on Jul 26, 2006
Blueberry Crisp with Walnut Streusel Topping
Topping:
1-1/2 cps. all purpose flour
1/2 cup sugar
1 tsp. grated lemon peel
1 tsp. ground cinnamon
10 tbl. (1-1/4 sticks) chilled, unsalted butter, cut into pieces
1 cup chopped walnuts
Filling:
8 cups fresh blueberries (about 2-1/2 lbs.)
3/4 cup sugar
2 Tbl. fresh lemon juice
1-1/2 tbl. cornstarch
1-1/2 tsp. ground cinnamon
For Topping: Whisk first 4 ingredients in bowl to blend. Add butter and rub in with fingertips, pressing until moist clumps form. Mix in nuts. (this can be made the day before, cover and chill).
For Filling: Preheat oven to 375 deg. Place blueberries in 13x9x2" glass baking dish or 3-quart round baking dish with 2" high sides. Add sugar, lemon juice, cornstarch and cinnamon to berries and toss gently to blend. Spread berry mixture evenly in dish; sprinkle topping over. Bake until topping is brown and filling is bubbling thickly, about 50 minutes.
Cool
my note: very good served with a scoop of vanilla bean ice cream.
Finer Kitchens#2769
REC: Blueberry Coffee Cake with Lemon Zest - wonderful!!
Posted by: deb-in-MI at 9:02 am on Jul 26, 2006
I've made several of these the last few days. Easy to make, wonderfully moist and bursting with berries.
Blueberry Coffee Cake with Lemon Zest
Source: adapted from Fine Cooking, Aug/Sept. 2006
6 ounces (1 1/3 cup) flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. table salt
7 T. unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tsp. finely grated lemon zest
1/2 tsp. pure vanilla extract
2/3 cup sour cream
1 pint blueberries
2 tsp. sugar
2 tsp. flour
Position a rack in center of oven and preheat oven to 350F. Spray a 9x2 inch round cake with Pam (or the like). Line the bottom with a parchment or waxed paper circle.
In med. bowl, add blueberries, 2 tsp. sugar and 2 tsp. flour. Gently mix until blueberries are covered with sugar/flour.
With either a stand mixer or hand held electric beater, cream butter and sugar until fluffy and lightened in colour. Add eggs, one at a time, mix well. Add flour, baking powder, soda, salt and lemon zest. Finally, add vanilla and sour cream. Pour in two third of the blueberries into greased cake pan. Bake 8 minutes.
Take care out of oven. Scatter the rest of the blueberries over the top, and return to oven. Bake another 25 minutes or until lightly golden and toothpick comes out clean.
Note: I keep a streusel mixture in my freezer most of the time that I use as needed. For this recipe I take about two tablespoons of mixture and sprinkle over the final topping of blueberries (after 8 minutes) and then continue to bake until done. (Streusel mix: 1.25 cup flour, 1 cup sugar, 2/3 cup butter. Cut butter into the flour and sugar with pastry blender).
