Blueberry Crisp

So, have you heard that blueberries are a super-food? Hoorah! What a good excuse to make this super-simple and luxurious dessert, using the plentiful (and cheap!) summer blueberries. I saw a 2 lb. container of blueberries for $5, and immediately thought of this crisp. It basically takes the crisp topping I use for apple crisp, and substitutes almonds for the walnuts, giving a more delicate flavor and crisper texture that complements the cooked blueberries. Of course, good vanilla ice cream can top it, and melt all about when it comes out of the oven. As it sits in the fridge, the blueberries start to create their own syrup, so it gets even better. Enjoy!

Topping
6 tablespoons unbleached all-purpose flour
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/4 teaspoon freshly ground nutmeg
1/4 salt
5 tablespoons cold, unsalted butter
3/4 cup slivered, blanched almonds

Filling
2 pounds blueberries
2-3 tablespoons granulated sugar

1. For the topping: Place the flour, sugars, spices and salt in a food processor and puse briefly to combine. Add the butter and pulse 10 times, about 4 seconds for each pulse. The mixture will first look like dry sand, with large lumps of butter, then like coarse cornmeal. Add the butter, then process again, for four or five 1-second pulses. The topping should look like slightly clumpy wet sand. Be sure not to overmix, or the topping will become too homogenous. Refrigerate the topping for at least 15 minutes, or up to 2 days.

2. Adjust an oven rack for the middle position, and heat to 375.

3. Wash the blueberries and strain until dry (or pat very lightly with a towell), and then mix to taste with sugar. Pour the blueberries into an un-buttered 9 in. pie pan or 8 in. square glass baking dish. Crumble the chilled topping evenly over the top, and bake in the 375 oven for 40 minutes. Eat warm, straight from the oven with ice cream, room temperature, or chilled.