Native Blueberry And Cinnamon Sugar Crisp
By Chef Jamie Roraback
POSTED: 1:29 pm EDT July 9,
2004
WEST HARTFORD, Conn. -- This recipe makes six individual crisps or one 9-by-12-inch crisp.2 c. all-purpose flour, sifted with 1 tsp. salt
8 oz. unsalted butter, two sticks, frozen until totally solid
½ c. ice cold water (approximately)
1 qt. native blueberries, washed, drained, patted dry
1 c. sugar or sweetened fruit to taste
2 tbsp. lemon juice
¼ c. cornstarch
½ c. sugar, mixed with 2 tsp. ground cinnamonSift the flour and salt directly onto a clean counter surface. Using a cheese grated, quickly grate the frozen butter over the flour. Using your hands, lightly toss the butter grates into the flour so each piece is coated with flour. Quickly, drizzle in the ice water, and gather the ingredients, gently mixing into a dough. Do not allow butter to get soft. Immediately divide the dough into two portions, squeezing each gently to make sure they are not falling apart. Place dough portions in the freezer for a few hours to totally freeze. Meanwhile, prepare blueberries.Place the blueberries in a bowl, and mash about ¼ of the mixture with a heavy spoon or mallet. Add the first measure of sugar, lemon juice and sift the cornstarch into the bowl. Mix just to combine, and reserve.To finish, pre-heat oven to 400 F. Divide the blueberry mixture into about 6 individual baking dishes or a 9-by-12-inch baking pan, spreading out to an even layer. Now, using a cheese grater, grate the frozen dough to resemble grated cheese. Lay the frozen grated dough in an even layer over the fruit being careful not to press into the fruit. Now, sprinkle the sugar and cinnamon mix evenly over the dough. Place immediately into the oven and bake for about 25 minutes or until the top is deep golden brown and crisp, and the fruit is softened. Cool for 15 minutes before serving and serve with ice cream or whipped cream. Enjoy!Courtesy: Connecticut Culinary Institute
8 oz. unsalted butter, two sticks, frozen until totally solid
½ c. ice cold water (approximately)
1 qt. native blueberries, washed, drained, patted dry
1 c. sugar or sweetened fruit to taste
2 tbsp. lemon juice
¼ c. cornstarch
½ c. sugar, mixed with 2 tsp. ground cinnamonSift the flour and salt directly onto a clean counter surface. Using a cheese grated, quickly grate the frozen butter over the flour. Using your hands, lightly toss the butter grates into the flour so each piece is coated with flour. Quickly, drizzle in the ice water, and gather the ingredients, gently mixing into a dough. Do not allow butter to get soft. Immediately divide the dough into two portions, squeezing each gently to make sure they are not falling apart. Place dough portions in the freezer for a few hours to totally freeze. Meanwhile, prepare blueberries.Place the blueberries in a bowl, and mash about ¼ of the mixture with a heavy spoon or mallet. Add the first measure of sugar, lemon juice and sift the cornstarch into the bowl. Mix just to combine, and reserve.To finish, pre-heat oven to 400 F. Divide the blueberry mixture into about 6 individual baking dishes or a 9-by-12-inch baking pan, spreading out to an even layer. Now, using a cheese grater, grate the frozen dough to resemble grated cheese. Lay the frozen grated dough in an even layer over the fruit being careful not to press into the fruit. Now, sprinkle the sugar and cinnamon mix evenly over the dough. Place immediately into the oven and bake for about 25 minutes or until the top is deep golden brown and crisp, and the fruit is softened. Cool for 15 minutes before serving and serve with ice cream or whipped cream. Enjoy!Courtesy: Connecticut Culinary Institute
