Wild Blueberry Crisp

So, after a loooong hiatus, I am back to posting (here's hoping!).  Here is one of my most simple recipes and one of my most favourite desserts.  I love making this for company because the leftovers are actually healthy enough to eat for breakfast!  Not that that stops me from finishing of any other sweet treat the morning after - but at least you can feel alright about this one!

I developed this recipe when I was taking a meal to someone after they had a heart attack.  The entire meal was made mostly with heart-healthy ingredients.  This crisp definitely falls into that category containing blueberries, oats, flax, and olive oil.

I also love this as a healthy dessert on a weeknight.  My boys love dessert, but they only have it when it's a special occasion, or when I have the chance to add a healthy treat like this to the end of a meal.  Let's be honest, they don't know the difference!  It's all treats to them!  I will list some of our other favourite "family desserts" at the end of this post.

**Feel free to be liberal with the ingredients in this recipe.  I love a nice chunky crisp topping; however, some people love theirs more flaky and thinner.  Really, you gotta play around with this one before you bake it, tasting it, stirring it, until it's what you want.  I probably make this a little different every time!

1 - 9x9 or 8x8 square pan
1.5 600g packages of frozen blueberries
1 tsp minute tapioca

Place the blueberries and tapioca into the pan.  Stir gently to combine.

1/4 butter, melted (I know I said this was "heart healthy, but you need a LITTLE butter!  I cannot bring myself to use margarine!)
2 TBSP olive oil
1/4 cup applesauce
1/4 cup maple syrup
1/4 cup brown sugar
3/4 cup whole wheat flour
1/4 cup ground roasted flax
3/4 cup oats
1.5 tsp cinnamon
1/2 tsp each ginger and nutmeg

Combine above ingredients in a bowl.  Use hands to crumble chunks on top of blueberries until all the mixture is used up or desired ratio of fruit to topping is achieved (I always use it ALL!).  Bake at 350F until blueberries are bubbling and topping is brown...about 30 minutes when the blueberries are frozen.

Serve with ice cream...unless you are eating it for breakfast - then serve with yogurt!


Other family favourites:

Fresh pineapple dipped in coconut yogurt (Liberte brand!)
Diced Apples tossed in vanilla yogurt and cinnamon (apple salad)
Fresh Fruit and pretzels with a dip of nut butter and maple syrup
Chocolate Peanut Butter Banana Smoothie
Chocolate Pudding made with Avocado, Maple Syrup and Cocoa
Any other kind of fruit crisp
Homemade Sorbet of frozen raspberries and greek yogurt in the blender
Homemade Popsicles made of blended fruit/fruit juice and/or yogurt.
Yogurt layered with mixed berries and granola; "parfait style"

Wow, looking at this, I see my family loves yogurt and fruit!

Homemade "Billy Miner" Pie

Billy Miner Pie is my favourite dessert at The Keg restaurant here in Winnipeg.  Despite the name, it's not really a pie at all, but a type of mocha-flavoured ice cream or semi-freddo dessert with an oreo cookie crumb crust.  However you categorize it, it is surely delicious!!

I developed a knock-off recipe that I make at home quite often.  Guess what?  I'm sharing it with all of you!  I think the only difference in mine is that to achieve the mocha flavour, I use a chocolate layer and a coffee layer, instead of just one layer.  It looks prettier that way!

Does anyone else out there have a restaurant favourite they have recreated at home?  Let me know in the comments!!  I am currently working on a rip-off of Starbucks "Cranberry Bliss Bar" - I LOVE those things!


Billy Miner Pie

Crust:
1.5 cups oreo cookie crumbs
1/3 cup butter

Chocolate and Espresso Mousse Layers:
scant 1/2 cup chocolate chips
1 TBSP instant espresso powder dissolved in just enough hot water

12 oz cream cheese (about 1.5 packages)
1/3 cup sugar
1 tsp vanilla

3 eggs, separated
1/2 cup sugar

1.5 cups whipping cream

To make crust:
Preheat oven to 350F.  Combine crumbs and butter and press into a 9" springform pan.  Bake for 10 minutes.

To make mousse:
Melt chocolate chips and set aside to cool.
Beat all 3 egg whites until soft peaks form.  Add 1/2 sugar slowly and beat until stiff.  Set aside.
Whip 1.5 cups whipping cream.  Set aside.
Blend 12 oz cream cheese, 1/3 cup sugar and vanilla.  Add egg yolks and beat until blended.  Take half of this mixture and add to the melted chocolate (this will become your chocolate layer).  Take the other half and add the prepared instant espresso (this will become your espresso layer).  Now divide the beaten egg whites and the whipped cream evenly between the 2 mixtures and mix gently until blended.
Pour and spread the chocolate mixture over the crust, followed by the espresso mixture.  Freeze 8 hours or overnight.  Remove from freezer 30-45 minutes before serving, or refridgerate about 5 hours before serving.

Garnish with toasted almonds and carmel sauce.

Serves 10.