Meg Makes: No one loses in battle of blueberry desserts

Meg Makes: No one loses in battle of blueberry desserts

As I've mentioned several times in this column, my friends and I like to get together once a month and try our hand at baking something new.

We recently decided to try two different versions of blueberry crisp, which are about as summery a dessert as I can imagine.

Mine was a variation on a blueberry-lime cobbler from The New York Times' "Natural Foods Cookbook," by Jean Hewitt.

I was baking with friends Erin Lipptiz and Cassandra Schowengerdt, and Cassandra used a recipe based loosely on an apple-cobbler recipe from Jillian Michaels' "Master Your Metabolism Cookbook."

I liked her version better for its heartier crisp topping, but I also adore the zing of fresh lime zest and juice with my blueberries.

Cassandra observed that the adventurous reader could combine the blueberry filling from my crisp with her strategy for making the struesel. If you do that, I'd suggest using her baking suggestions, too. However, both recipes were delicious on their own, and are included below.

Blueberry-Lime Crisp

1 pint blueberries

1 lime, zested and juiced into a glass measuring cup

A little less than 1/3 cup water

1 cup sugar, divided

1/3 cup butter, softened

1 cup flour

1 teaspoon baking powder

1 cup old-fashioned oats

1/2 cup slivered almonds

1/2 teaspoon salt

Preheat oven to 350 degrees. Combine blueberries in a saucepan with lime zest. In glass measuring cup containing lime juice, fill to the 1/3-cup line with water and add to sauce pan. Add cup sugar and bring to a boil, simmering two minutes.

Meanwhile, combine rest of sugar and all other ingredients into a streusel. In a greased 8-by-8-inch baking dish, add blueberry filling and spoon struesel over top. Bake about 25 minutes or until golden and bubbly.

Blueberry-Honey Crisp

1 pint blueberries

1/4 cup plus 1 tablespoon honey, divided

2 pinches salt

1-1/2 teaspoons cinnamon, divided

1/2 cup plus 1 tablespoon flour, divided

1 cup old-fashioned oats

1/2 cup chopped walnuts

1/4 cup virgin coconut oil

Preheat oven to 375 degrees. To a greased 8-by-8-inch baking dish, add blueberries, 1 tablespoon honey, 1 tablespoon flour, a pinch of salt and 1/2 teaspoon cinnamon and stir well. In a separate bowl, mix oats, 1/2 cup flour, walnuts, 1 teaspoon cinnamon and pinch of salt until combined.

In a microwave-safe dish, melt together coconut oil and honey and fold in to dry mix until moist. (Cassandra admitted that it may take more of these ingredients than the recipe calls for to get the texture you want.) Spoon over top of blueberry mixture and bake until golden and bubbly, about 30 minutes. If topping starts to look golden long before that, cover with foil so it doesn't burn.

Meg Dickinson is a local communications professional who spends many of her waking hours daydreaming about food. To submit a recipe for her consideration, email her at

Sections (1):Living
Topics (2):Food, People

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