The nice thing about recipes for cobblers and crisps is that the main ingredients often are interchangeable. A recipe for Blueberry Crisp that recently appeared in my One Byte at a Time feature that appears daily in the Grand Forks Herald is a perfect example.
My stepdaughter, Jessie, who lives in Cincinnati, was here last week visiting with her family. She is supposed to stay away from anything with wheat in it, so Therese wanted to make the crisp recipe because it called for gluten-free cookies.
Instead of using blueberries, Therese opted for an equal amount of apples (with 1 tablespoon of cornstarch added) because we have an abundance of them left in our freezer from last fall. The result was very tasty.
Here is the crisp recipe, which also notes other fruits such as peaches, mangoes, etc. can be substituted for the blueberries.
4 cups blueberries (thawed and drained if frozen)
Juice of 1 lemon
Â¼ cup sugar
Â½ cup crumbled, gluten-free oatmeal or ginger cookies
Â¼ cup oatmeal
1 tablespoon sugar
1 teaspoon cinnamon
2 tablespoons butter or vegan margarine, melted
Heat oven to 350 degrees. Lightly grease 8-inch baking dish. Add blueberries, lemon juice, sugar to pan. Mix gently. In small bowl, mix cookie crumbs, oatmeal, sugar, cinnamon. Scatter topping over berries. Drizzle with butter. Bake until crust is golden brown, berries begin to bubble.
Note: You can swap blueberries for chopped mangoes, peaches, apples, etc. Crumble cookies by hand or place in plastic bag and crush with rolling pin.
Yield: Serves 4.
Approximate nutritional analysis per serving: 220 calories, 7 grams fat, 15 milligrams cholesterol, 2 grams protein, 43 grams carbohydrates, 4 grams fiber, 43 milligrams sodium.