Baking in the Trenches Part #2: Blueberry Crisp

It's a blustery night here in Providence, we had our first snow today and everyone's feeling noticeably downtrodden from the sudden Arctic turn in the weather. I, however, don't despair. Cold weather brings a lot of great things, namely excuses to eat and drink gorgeous things. Among such gorgeous things is this blueberry crisp. I hope it brings you as much (gluten free!!) happiness that it has brought me on this chilly Sunday evening.

'Baking in the trenches' is a term I failed to explain in my last post about carrot cake, but it's a phrase that is extremely important in college cooking. Coined by my friend Harry, it describes cooking in a situation where you have a lot of ambition, but perhaps not the best ingredients or equipment. Gourmet Hipster Sister is all about baking in the trenches, and this blueberry crisp is a prime example of that. The recipe says that oats and nuts are the go-to things to use, but I chose these merely to accommodate a wheat intolerant friend. If you don't have these things at your disposal, you can crush up some cereal, use granola, or simply crumble together flour, spices and butter and make yourself a crumble instead of a crisp.

Blueberry crisp, freshly procrasta-baked

Makes about 6 blueberrilicious servings.

Ingredients:

For the blueberry mix:

12oz bag of frozen blueberries, defrosted (use fresh ones if in season!)

Juice of ½ a lemon

¼ cup sugar

1 tablespoon honey

¼ teaspoon cinnamon

4 tablespoons flour

For the crispy crisp part:

½ teaspoon cinnamon

½ teaspoon nutmeg

4 tablespoons butter, melted

1 cup quick-cooking oats

⅔ cup sliced almonds

½ cup chopped walnuts

¼ cup brown sugar

Method:

Preheat the oven to 350ºF/175ºC

In a bowl combine all ingredients for the blueberry mixture together and stir. 

Pour blueberry mixture into an 8x8in baking tin and set aside.

In another bowl, combine spices, nuts, oats and sugar and blend with a wooden spoon. 

Pour in melted butter and mix until all dry ingredients are coated in butter. 

Spread crisp mixture evenly over blueberry mixture. 

Bake in the oven for about 30-35 minutes. 

Allow to cool for about 10 minutes before serving. 

Serve either on its own, or with yoghurt, or vanilla ice cream. 

You may eat it for breakfast too (or so I keep telling myself).