As it is the season for berries, it is hard to resist buying more berries than you can consume. Furthermore, some of the berries that you may have bought are getting soft. A large clamshell of blueberries that we had bought were getting soft. The options were to either freeze the berries or use them in baking. Since it has been so warm outside, turning on the oven did not seem to be a good idea. I decided to bake the crisp on the barbecue. Having already baked a cherry crisp and pies on the barbecue this summer, I decided to bake a crisp using a round speckled blue roasting pan that normally is used to cook a small roast or chicken. I won't use glass or ceramic baking dishes on the barbecue. I prefer to use metal. Using a barbecue for cooking is very handy when you don't want to heat up your kitchen.
This recipe calls for four cups of berries. I had about 3 cups of fresh blueberries and added some frozen mixed berries to make the four cups. I used Splenda in this recipe.
|10 inch round speckled blue roasting pan.|
|The four cups of berries before and after adding the sugar, lemon juice, cinnamon, and flour.|
|Before and after adding the oil to the topping mixture.|
|Ready for baking.|
|Baking on the barbecue.|
4 cups blueberries, fresh or frozen
1/4 cup sugar or Splenda
zest and juice from one lemon
1 tsp cinnamon
3 tbsp flour
3/4 cup flour
3/4 cup oatmeal
1/2 cup sugar, options: 1/4 cup brown +1/4 cup white or Splenda
1/2 tsp salt
1/2 cup butter or coconut oil
1/2 cup almonds or pecans plus a few extra for the topping
In a medium size bowl mix the blueberries, sugar, zest and lemon juice, cinnamon and flour. Combine well.
In a separate bowl mix together the flour, oatmeal, sugar and salt. Add the coconut oil or butter and mix together using a pastry blender or mixing spoon depending on the softness of the oil. The coconut oil I used was soft because it is summer time and I used a mixing spoon. I just blended the oil throughout the dry mixture. If the butter or coconut oil is hard, use a pastry blender and blend until the topping looks like crumbles. Add the 1/2 cup of nuts. I used pecan halves and did not chop them. Mix the topping with nuts. I added the nuts to the dry mixture before I added the soft coconut oil as the oil was very soft due to the warm kitchen.
Oil a medium size pan and add the blueberry mixture. Pat it down into the pan. Add the topping evenly over the blueberries and top with a few almonds or pecans if you wish.
If using a barbecue, preheat the barbecue to 400 degrees F and place the pan over an unheated burner/element. Bake for about 60 minutes.
If using an oven, place into a preheated oven of 350 degrees F for about 45 minutes or until the fruit is bubbling and the topping is browned. Let the crisp cool before serving. Serves 6 or more depending on appetites.
Adapted from natashaskitchen.com