Blueberry Crisp
BLUEBERRY CRISP (Serves 9 - except that it will disappear no matter how few you are serving)
- 6 cups wild blueberries
- 1/4 cup granulated sugar
- juice of one lemon
Arrange the blueberries in a large shallow baking dish. Sprinkle the sugar and squeeze the lemon juice over them.
- 3/4 cup unbleached white flour
- 3/4 cup rolled oats
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 3/4 cup mayonnaise
Mix all the dry ingredients, and then add the mayonnaise. No kidding. I know you’re going to think that’s a really bad idea, but when I found the recipe online there were endless rave reviews from people who had the same skepticism going in …. Why does it work? I guess because the major ingredients are oil and egg yolk - which would anyway be in a lot of pastry recipes. Otherwise it’s just a little lemon juice or vinegar and salt, which just cut the fat in a way that helps rather than hurts.
Crumble the topping mixture over the blueberries, and bake in a 375 degree oven for 40 minutes or so. Serve warm. We just had a jug of cream to pour for anyone who wanted, but whipped cream or vanilla icecream would be just as good.
The only sad reality is that this dish would not be the same with cultivated blueberries. But you could mix cultivated blueberries with fresh peaches and have something well worth eating. Or wait for the first apples and make an apple crisp instead.
