Blueberry Ginger Oat Crisp

Makes 6–8 Servings

Cook Time:

45 Minutes

SUGGESTED COOKWARE:

6qt. Non-Stick Cast Iron Dutch Oven with Usable Skillet Lid →

Ingredients:

• 4 cups blueberries, fresh or frozen

• ½ cup granulated sugar

• 2 tablespoons cornstarch

• 1 teaspoons grated fresh ginger

• Finely grated zest and juice of 1 lemon

• ½ cup all purpose flour

• ½ cup (packed) light brown sugar

• ½ cup rolled oats

• ½ teaspoon ground cinnamon

• Pinch of kosher salt

• 6 tablespoons cold, unsalted butter, cut into pieces

• Lightly sweetened whipped cream, for serving

• 2 Tablespoons candied ginger, coarsely chopped

PROCEDURE:

1. Preheat the oven to 350° F. In a medium bowl, toss the berries with the sugar, cornstarch, grated ginger, lemon zest and juice. Let sit at room temperature 15 minutes, stirring occasionally.

2. For the topping, in a food processor, add the flour, brown sugar, cinnamon, and salt and pulse to combine. Add the oats and sprinkle with the butter pieces on top. Pulse in quick bursts just until the butter is distributed and the size of peas.

3. Pour berry mixture into top pan of Dutch oven and place on baking sheet lined with parchment. Using a spoon spread berries evenly in pan. Sprinkle the topping evenly over all of the top of the fruit, do not pack down. It may seem like a lot of topping, but use it all, as it sinks into the crumbles as they bake.Bake until the topping is crisp and brown and the berries are bubbling, about 45 minutes. Let cool 10 minutes before serving, but the crumbles are best served warm, with a dollop of whipped cream and a sprinkle of the candied ginger.

GZ TIP:

Brown sugar is an essential ingredient in a crisp. Ever reach into your pantry to find either hard brown sugar or *gasp*, no brown sugar? Make your own! Simply mix 1-2 tablespoons molasses into 1 cup of granulated sugar with your hands in a small bowl until evenly distributed. You get to control the intensity of the molasses flavor and you’ll never run out again.