I was getting nervous I might not find a kitchen …
But the KFG’s (kitchen finding gods) are on my side. obviously.
I guess I should tell you what I’m doing.
I’m driving across the country with my best friend.
On the look-out for a new home. We are hoping to settle our tired wanderlust-full bones. Traveling the cities we like, or think we’ll like: Denver, Boulder, LA, Northern Cali, Portland and Seattle.
We made it to Denver. Spent a night with some circus performers, and then went to stay with Michelle. She is a fellow food blogger, and an amazing cook. Find out what we ate for dinner at: http://unconventionaltablemanners.tumblr.com
Denver is hot. HOT . I mean seriously though, it’s really hot here.
We wanted to bake, and cook dinner. But , it was just so hot. All the recipes I thought of were heavy, and I just imagined my cake melting all over her kitchen . I decided to keep it simple : Blueberry Crisp with Vanilla Ice Cream. This is the perfect July dessert. Not just in Denver, but anywhere in this currently boiling country.
I hired a blog photographer! My traveling compadre Randi. She took pictures of everything, even the crisp after I put it in the oven! Rule number one: No opening the oven during baking ! Regardless, she is on her way to baking photo-taking brilliance.
Blueberry Crisp: ( serves 8 )
The Filling :
3 pints of blueberries
1/2 cup of sugar
1 tablespoon of cornstarch
1 teaspoon of fresh lemon juice
1/4 teaspoon of salt
The Topping :
3/4 cup flour
1/2 cup of rolled oats
1/2 teaspoon of baking powder
1/2 teaspoon of salt
6 tablespoons of butter
1/3 cup of sugar
Preheat oven 375* Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Once mixed put into a 8- inch baking dish.
For the topping stir together flour, oats, baking powder, and salt. Cream butter, sugar in a mixer till pale and fluffy. Stir in dry ingredients . With your fingers squeeze the topping into clumps and spread over berries. Bake for 1 hour. Serve with vanilla ice cream.