There are lots of reasons to eat blueberries, not least their complete and utter yumminess.
The other day I found three packages of frozen blueberries in the freezer. What was I thinking? Probably that blueberries are good for you, so I should eat more, but that's as far as the thought went.
So I set out to make something with frozen blueberries—and lots of them. Forget blueberry muffins and pancakes; there were so many blueberries hanging out in my freezer a single batch of muffins couldn't possibly cope. Berry-based biofuels were starting to look like a good idea.
The situation called for a crisp, a blueberry crisp. But how to give it the WDIK edge, the je ne sais quois my readers have come to expect from What Do I Know?
Almonds, I decided, after looking at my pantry, which is likewise filled with things I knew were good for me and had forgotten to use. The combination of blueberries and almonds is not your grandmother's crisp. It's a revved up version, packed not only with anti-oxidents but with enough vavoom to send your tastebuds into overdrive. (Really, someone needs to look into this berry biofuels idea.)
It's hard to remember that blueberries are the number one antioxident-rich fruit when you're savouring the exotic twist almonds add to their yumminess. But they are. And one cup of blueberries has only 83 calories.
Which is a good thing, since I've still got two more bags.
Here's how to accomplish this feat:
Blueberry and Almond Crisp
Makes about 6 servings
1 cup rolled oats, divided
½ cup almonds
½ cup sugar
½ teaspoon nutmeg
3 heaping tablespoons non-hydrogenated margarine
½ teaspoon almond extract
5 cups blueberries (or one package of frozen blueberries)
½ cup orange juice
½ teaspoon almond extract
Make the topping mixture: In a food processor, whiz 1/2 cup oats on the highest setting until they resemble very coarse flour. Add almonds and whiz again, until the whole mixture is blended. Add the rest of the oatmeal, sugar, nutmeg, margarine, and almond extract and whiz only until the ingredients are blended.
Spray a 2-quart dish with cooking spray to prevent scrubbing later. Pour in the frozen blueberries. Mix the orange juice and extract and pour over blueberries. Drop the topping mixture over the top uniformly.
Heat the oven to 350F or 180C. (No need to preheat.) Bake for 35-45 minutes, until topping is just starting to brown and blueberries are bubbly.
Serve with non-dairy vanilla ice-cream if desired.
Notes on ingredients: You are, of course, free to substitute vanilla extract for the almond extract. The result will not be so almondy. The rest of the ingredients shouldn’t be hard to find. I used regular oatmeal, Quaker, the kind that cooks in 5 minutes, not 1½ and not 30. You should be able to find non-hydrogenated margarine by now. In the U.S., try Earth Balance or Smart Balance, or read the labels if you're in the U.K. and complain to your store manager if all the brands contain hydrogenated oil, i.e. transfat. (You people really must get used to complaining.)