urn:lj:livejournal.com:atom1:maddie508 paint my toes and twirl raw sugar 2009-08-18T01:17:10Z urn:lj:livejournal.com:atom1:maddie508:82263 2038-01-19T03:14:07Z 2009-08-18T01:17:10Z <br /><div style="text-align: center;">Improvised recipe in which I used most of the berries I picked on the Cape. <br /><br /><img width="320" height="240" border="0" src="http://pics.livejournal.com/maddie508/pic/000d67pt/s320x240" alt="" /><a href="http://pics.livejournal.com/maddie508/pic/000d7x0r/"><img width="320" height="240" border="0" src="http://pics.livejournal.com/maddie508/pic/000d7x0r/s320x240" alt="" /></a></div><br /><strong>Fruit</strong><br />3 cups blueberries<br />1 cup granulated sugar<br />1 tbsp cornstarch<br />1 pinch cinnamon<br />juice of 1/2 lemon<br /><br /><strong>Topping</strong><br />1 1/4 cups brown sugar<br />3/4 cup flour<br />1/4 tsp salt<br />2 pinches cinnamon<br />3/4 cup unsalted butter, chilled and cut into pieces<br />2 cups rolled oats<br />1 cup walnuts<br /><br /><a name="cutid1"></a>Heat oven to 350F. <br /><br />Grease a 9 in round pan and pour in blueberries. Sprinkle on sugar, lemon juice and cinnamon. Stir a few times (without scraping off the butter) until mixed. <br /><br />In a bowl combine brown sugar, flour, salt and cinnamon. Using your fingers, incorporate the butter until coarse crumbs form. Mix in the oats and the walnuts by hand. <br /><br />Sprinkle over blueberries and bake for roughly 40-45min (I did this with an entirely wonky stove, so I can't be positive about the bake time... I'd recommend keeping an eye on it after the first 30 min).<br /><br />Really great with either vanilla or coconut ice cream. <br />