We have been experiencing some seriously scorching temps. in Southern Ontario this summer. My crazy dog can barely handle a spin around the park without his tongue dragging on the ground, eager to jump into his pool as soon as we walk through the backyard gate (yes, Koda has his own pool).
Hot temps. also make the prospect of turning on the oven very unappealing. After picking up a huge container of fresh blueberries I asked myself "how can I satisfy on blueberry crisp craving without using the oven"? Quite simply as it turns out. The blueberry filling for the crisp can be made on the stove top in about 10 minutes from start to finish. Sprinkle the blueberries with some granola (here I used my homemade Maple Walnut recipe) and maybe add a scoop of vanilla ice cream ...voila...blueberry crisp without the oven. Stay cool!
Maple Walnut Granola
Based on Martha Stewart's Maple Granola
2 cups rolled oats
1 cup spelt flakes
1/2 cup unsweetened shredded coconut
1/2 cup chopped walnuts
1/2 cup pumpkin seeds
1/4 cup brown sugar
1/2 cup olive oil
1/2 cup pure maple syrup
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp salt
Preheat oven to 300 degrees.
Combine all ingredients in a bowl and mix. Spread evenly on a rimmed baking sheet.
Bake for 40 minutes stirring it every 10 minutes until crunchy.
2 cups fresh blueberries
1 tbsp cane sugar
2 tbsp white flour
1/4 tsp cinnamon
2 tbsp water
the first four ingredients in a small saucepan. Heat over medium heat
for around 3 minutes stirring often. Add water and reduce heat.
Continue to simmer about 5 minutes or until some blueberries are broken
down stirring often.