Easy Lemon Blueberry Crisp
Description
Several months ago I watched Dorie Greenspan make madeleines on the Martha Stewart Show. While the madeleines looked divine, what struck me most from her demonstration was her handling of the lemon zest. Rather than whisk the zest directly into the dry ingredients, she placed it in a small bowl with the sugar and massaged the two ingredients together with her fingertips until she had created a moist and fragrant citrus sugar, a technique, she says, that serves to release oils from the zest into the sugar, making the lemon flavor twice as pronounced.
Ingreadient :
- 6 cups (960 g) blueberries, washed and stemmed
- zest of one lemon
- 1/4 cup (60 g) sugar
3/4 cup (96 g) all-purpose flour - 3/4 cup (180 g) sugar
- 1 teaspoon baking powder
- 1/2 cup (56 g) sliced almonds
- 1/4 teaspoon table salt (or 1/2 teaspoon kosher salt)
- 1/2 cup (113 g) cold, unsalted butter cut into 1/2-inch cubes
- vanilla ice cream for serving
Direction :
- Preheat oven to 425ºF.
- Place blueberries in 9×13-inch baking pan. In a small bowl, rub zest and sugar together with your fingers until sugar is moist and fragrant. Spread over blueberries and toss to combine.
- Pulse sugar, flour, baking powder, almonds, and salt in food processor until nuts are chopped. Add butter and pulse until mixture begins to clump. Spread over blueberries. Bake 25 minutes or until crisp topping is browned and blueberries are bubbling.
- Serve with ice cream if desired.
