I made this crisp a few days ago, with the blueberries leftover from last year's late harvest. If you want to see exactly where my berries came from see this post from last year, and this one from last week. There's some gorgeous Alaskan photos!
I'm not at all ashamed to admit that I ate half this pan of crisp the day I made it, and the other half the next day. This is why I don't post a lot of dessert recipes on the blog, in case you ever wondered. Dreams of this crisp still fill my head at night.
I'm staunchly anti-cobbler. Not sure why, really. You know how sometimes you just plain and simple don't like something when you know you should but you just don't. It's like that. I'm the same way with root beer floats and donuts. Every few years I will try a root beer float to see if I'll like it. Nope. Still hatin' on them for 20 straight years. Crisp is far superior to cobbler in every way.
However, crisp can be a very fastidious and personal dessert. It might not seem that way with regards to how easy it is to throw to together, I know what you're thinking. But some people like it dry, and some like it soupy and sloppy (like me). Some like it sweet, and some not-so-sweet. I love the tartness of a little lemon juice to cut through the flavors, but others won't have it. It really depends on your preference.
Then there's the ice cream debate. I'm in the no-ice-cream crowd. Ice cream should be consumed all on it's own...in my opinion.
To make thing worse, berry crisp can have a dramatically different texture if made with frozen berries or non-frozen. A different flavor, if using supermarket berries or wild. Whether the berries are super ripe and sweet, or underripe and tart will influence the taste. And finally, whether or not the berries are juicy will affect the amount of liquid in the crisp. Yep, it can definitely be a roll of the dice sometimes.
Let's be real for a second though. Blueberries, maple syrup, oats, butter, pecans, and spices all mixed together will never ever be a bad thing, no matter how it turns out. You need this delightful end-of-summer crisp. There's even a little flax thrown in. Vegans are obsessed with flax.
- Non-stick cooking spray
- 1 lb. 4 oz. frozen, wild blueberries (keep frozen)
- 3 Tbsp. ground flax seed, divided
- 2 Tbsp. maple syrup
- 1 Tbsp. fresh lemon juice
- ½ tsp. vanilla extract
- ½ cup whole wheat white flour
- ½ cup packed brown sugar
- ½ cup old-fashioned rolled oats, dry
- ¼ cup whole pecans
- ¼ tsp. kosher salt
- ¼ tsp. ground cinnamon
- dash of freshly ground nutmeg
- ¼ cup chilled vegan butter, rough chopped
After half a pan of bluberry crisp on a dark and blustery evening, it felt right to just lay in bed and read. #noshame
German Word of The Day
Blueberry --> Heidelbeere (Highdel-bearah)
Good Deed of The Day
This is absolutely heartbreaking. Palm oil producers are poisoning pygmy elephants. Help take a stand. Call on the Prime Minister of Malaysia to protect the unique wildlife and stop the further destruction of rainforests, and restore the forest corridors to allow elephants to wander their remaining habitat. As a consumer, vote with your fork. Stop contributing to these monstrosities by refusing to buy products with palm oil. Many peanut butters, butter spreads, and snacking chips along with many other food products contain palm oil.