Serve the world’s easiest dessert. This cheater’s production uses shortcuts, but it perfumes the house as it bakes, looks extremely sassy emerging from your oven, tastes terrific – and takes about five minutes of your time.
By: Ruth Reichl <||> This recipe relies on what I think is one of the finest frozen products you can buy: tiny wild blueberries, which sound exotic but are almost always found in supermarket freezers. Like peas and corn, these are one of those highly seasonal foods that are actually wonderful frozen, since they’re processed at peak ripeness. (You can also use regular blueberries, but they have less flavor, and you’ll want to defrost them beforehand and drain off all the liquid.) It serves 6-8, but is easily doubled for a real crowd.
Melt a stick of butter. Stir in ¾ cup of brown or white sugar. Add a pinch of salt and a pinch of cinnamon. Stir in a scant cup of flour until it is dry and crumbly. If it’s not crumbly enough to pick up with your fingers, add some more flour. You could also add some chopped toasted almonds, some walnuts, and or a handful of oatmeal to the mix.
Pour about 4 cups of frozen wild blueberries into a well-buttered pie plate and sprinkle the crumb topping over the berries. Bake in a 375⁰F oven for about 45 minutes, or until the topping is golden and the whole house smells so insanely delicious that everyone is standing by the stove, waiting for the crisp to emerge.
Serve warm with vanilla ice cream.
Ruth Reichl is the Editorial Advisor to Gilt Taste. She was the Editor in Chief of Gourmet magazine for ten years until its closing in 2009. Before that she was the restaurant critic of The New York Times, (1993-1999), and both the restaurant critic and food editor of the Los Angeles Times (1984-1993). She is the author of Tender at the Bone, Comfort Me with Apples, and Garlic and Sapphires among other books.