A Wild Blueberry and Huckleberry Crisp -- made healthier with a little Flax Meal
Hello customers and friends of Susie's Smart Cookie,
I was fortunate to spend some time in Deer Isle, Maine this summer with my daughters and grandsons -- and one of the things that we cooked on that beautiful island was a hand-picked huckleberry and blueberry crisp. I have to share the recipe because it is so simple, and can be used with any fruit, and because I replaced some of the flour with flax meal and the crisp turned out even crispier and more delicious than one made with flour alone.
1 1/2 quart of fruit (enough to fill a 8 by 11" dish)
1 cup loosely packed brown sugar
1 cup minus 3 heaping tablespoons flour (approximately 3/4- 4/5 cup)
3 heaping tablespoons ground flax meal (I.e, replace 3 heaping tablespoons of the flour with flax seed meal)
1/2 cup cold butter (I think you could do a little less and it would be just as delicious)
Combine the flour, flax, and sugar in a bowl and cut in the cold butter until the mixture is crumbly. Use your hands or two knives. Sprinkle over the fruit and bake at 350 degrees for 35-40 minutes until brown and crispy. Serve slightly warm with cream or a scoop of ice cream. Yum! I just made it again using peaches and blueberries and two abstemious friends and I finished the whole dish in one sitting.
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