Humble dessert gives blueberries center stage

By AnnaLisa Michalski

Correspondent

July’s plump, sweet blueberries require very little in the way of embellishment.

Give them center stage by topping berries with biscuit dough for a cobbler or buttered bread crumbs for a betty or crumble.

If you prefer a little more depth without more fuss, blueberry crisp might be the perfect dessert.

AnnaLisa Michalski, churchland-corner@adminmaven.com

Blueberry Crisp

4-5 cups fresh blueberries

1/4 cup sugar (may omit if desired)

3 tablespoons cornstarch

1/3 cup flour

1/3 cups oats

1/3 cups brown sugar

1 teaspoon cinnamon

1/4 cup butter, melted

Vanilla ice cream

Preheat oven to 400 degrees.

Combine berries, sugar if desired and cornstarch. Spoon into ungreased 8x8 pan.

Separately, mix all remaining ingredients except ice cream. Crumble over berry mixture.

Bake 25-30 minutes or until edges of topping are lightly browned and fruit is bubbly. Serve warm with a scoop of ice cream.

Adapted from Pillsbury’s Best Desserts, 1998 edition