blueberry crisp
adapted from martha stewart's recipe
for the filling;
6 cups (3 pints) blueberries
1/2 cup rapadura
1 tablespoon arrowroot powder (or cornstarch)
1 teaspoon fresh lemon juice
1/4 teaspoon course salt
for the topping;
3/4 cups whole wheat flour
1/2 cup old fashioned rolled oats (or chopped nuts such as almonds)
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons butter, softened
1/3 cup rapadura
method;
1. preheat oven to 375 degrees. Make the filling: mix blueberries, rapadura, arrowroot powder, lemon juice and salt in a bowl. Transfer to an 8-inch square baking dish.
2. make topping: stire together flour, oats, baking powder, and salt. Cream butter and rapadura in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together in clumps.
3. sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack and let cool for 30 minutes before serving.
