Blueberry Peach Crisp
This quick and easy dessert takes only a few minutes to put together. It's a delicious way to enjoy nutrient-rich blueberries. For a twist on the recipe, top with a little vanilla yogurt. This dessert recipe is good enough for company and easy enough to prepare regularly for your family.
Prep and Cook Time: 10 minutes, cooking time: 45 minutes
Ingredients:
• 10 oz fresh or frozen blueberries
• 1 lb of fresh or frozen peach slices
• 1/4 cup apple juice
•
• Topping
• 1/2 cup almonds
• 1/2 cup rolled oats
• 1 cup pitted dates
• 2 TBS apple juice
• 1/2 tsp cinnamon
Directions:
1. Preheat over to 350°F (175°C). Place blueberries in the bottom of a square 8-inch baking pan. If you are using frozen, make sure they are completely thawed and drained of excess water. Place peach slices on top of blueberries. If they are frozen make sure they are also thawed and drained of excess water. Drizzle 1/4 cup apple juice over fruit.
2. Remove pits from dates and place in the bowl of a food processor along with oats, almonds and cinnamon. After running the food processor for a minute and the dates have blended with oats and almonds, add apple juice, and mix well.
3. Place mixture evenly over peaches and blueberries, and bake uncovered for about 45 minutes. Serve warm or cool.
Serves 4
Lemon Blueberry Cheesecake Bars
A layer of crunchy crust, followed by fluffy whipped cheesecake topped with toasted almonds and blueberries? Say no more – I’m yours! These Lemon Blueberry Cheesecake Bars are so good you’ll be licking your fingers for every last bit. Because you cut them into squares, Lemon Blueberry Cheesecake Bars are great to pack for a picnic, dinner at a friend’s, or a family road trip.
Ingredients
• ½ cup plus 6 tablespoons butter
• ¾ cup granulated sugar
• 2-¾ cups all purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 12 ounces cream cheese (1-½ packages), softened
• 2-½ teaspoons lemon zest
• 3 tablespoons lemon juice
• 1 teaspoon almond extract
• 2 large eggs
• ¾ cup packed light brown sugar
• ¾ teaspoon ground cinnamon
• ½ cup sliced blanched almonds
• 1 cup fresh blueberries
Instructions
1. Preheat oven to 350°F
2. Grease a 13-by 9-inch baking pan
3. Soften ½ cup of the butter and combine it with ½ cup granulated sugar in the bowl of an electric mixer
4. Beat until fluffy
5. Add 2 cups flour, the baking powder and ½ teaspoon salt
6. Beat until crumbly
7. Transfer crumbs to the baking pan and pat to make an even layer
8. Bake 10 minutes until the surface is dry but not browned
9. Meanwhile, in the same mixer bowl, beat the cream cheese, remaining ¼ cup granulated sugar, lemon zest and juice and almond extract until fluffy
10. Beat in the eggs until combined
11. When the crust has baked, spread the cheesecake mixture evenly over the top and bake 20 minutes until the cheesecake has set
12. In a medium bowl, stir together the brown sugar, remaining ¾ cup flour, the cinnamon and ¼ teaspoon salt
13. Cut the remaining ¾ cup flour
14. The cinnamon and ¼ teaspoon salt
15. Cut the remaining 6 tablespoons butter into ½-inch pieces and add to the brown sugar mixture
16. Work the butter into the mixture with a pastry blender or your fingers until uniform crumbs have formed
17. Stir in the almonds
18. When the cheesecake layer has baked, sprinkle the blueberries and crumb mixture over it and bake 20 minutes until the crumbs have browned
19. Cool to room temperature and refrigerate at least 2 hours until the cheesecake is firm before cutting into 24 bars
Savory Blueberry Pizza
Ingredients
• 1 pound pizza dough
• 1-1/2 cups grated mozzarella cheese, divided
• 1/2 cup crumbled gorgonzola cheese
• 4 ounces diced pancetta (can also use bacon or ham if pancetta is not available), cooked and drained
• 1/4 cup thinly sliced red onion
• 1 cup fresh blueberries
• 1/4 cup thinly sliced fresh basil
• Freshly ground black pepper
Instructions
1. Preheat oven to 450°F.
2. Lightly flour a work surface.
3. Pat and stretch dough into a 10 x 14-inch oval; place on a large baking sheet.
4. With a fork, pierce dough in several places.
5. Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta and red onion.
6. Bake until crust is golden brown, 12 to 14 minutes.
7. Sprinkle blueberries and remaining mozzarella over pizza; bake until cheese is melted and crust is golden brown, about 2 minutes longer.
8. Remove from oven; top with basil and pepper.
Blueberry Ketchup
• 1-1/2 cups fresh or frozen (unthawed) blueberries
• 1/2 cup minced onion
• 1/4 cup rice wine vinegar
• 1/4 cup dark brown sugar
• 1/2 teaspoon salt
• 1 tablespoon pickled ginger (gari) or minced fresh ginger
Instructions
1. In a medium saucepan over medium heat, combine blueberries, onion, vinegar, sugar, ginger and salt.
2. Bring to a simmer; cook about 15-20 minutes, stirring frequently.
3. Remove from heat and allow to cool.
4. Remove to blender or food processor; whirl until smooth.
5. Refrigerate until ready to use.
Pickled Blueberries and Onions
Ingredients
• 1 ¼ cups water
• ¾ cup apple cider vinegar
• 2 tablespoons sugar
• 2 teaspoons Kosher salt
• 1 small red onion, thinly sliced
• 2 cups fresh blueberries
Instructions
1. In a bowl, combine water, vinegar, sugar and salt until dissolved.
2. Stir in onions and blueberries. Cover and chill for at least three hours or up to 3 days.
Uses: topping for sandwiches, pizzas, flatbreads, crostini; toss with salad