Just finished the meal and it was good, but not as good as I’d hoped for a couple of reasons. First, the girls were just not that into the cooking. Raw chicken, not so appealing to 10 and 11 year olds. Second, we started a little late, everyone was hungry (and cranky), and we didn’t have time to put together a salad, so not as many vegetables as I’d like.
The Blueberry Crisp was a hit in terms of preparing and, certainly, eating.
Here is the recipe for the Blueberry Crisp:
3 pints blueberries, rinsed and drained
1 Tbsp cornstarch
1/4 cup plus 3 Tbsp granulated sugar
1/4 cup brown sugar
1/2 cup flour
1/2 tsp cinnamon
5 Tbsp unsalted butter, softened
Preheat oven to 350 F (convection, if you have it).
Place berries in a large souffle dish or other casserole that will fit the berries in a fairly deep layer. Mix the cornstarch with 3 tablespoons of the granulated sugar. Sprinkle over the berries and then mix gently until all the berries are coated. Dot the top of the berries with 1 tablespoon of the softened butter.
Put the remaining ingredients in a medium sized bowl and cut the butter, with a pastry blender or two knives, into the dry ingredients until you have a crumbly mixture. Sprinkle the crumbs over the top of the blueberries.
Bake in preheated 350 F oven for approximately 45 minutes, until the topping is golden and the blueberry juices are bubbling. Remove from the oven and let cool for at least 1/2 hour, preferably longer. Eat at room temperature (with vanilla ice cream, if you have to).