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Wife wanted dessert. So I tend to use what I’ve got available–in this case, a huge pile of blueberries (which she loves) so I put together some flour, barley flakes, brown sugar, and butter. Easy. 350F for about 40 minutes. This was a bit different as I layered the bottom of the pan with the crumble, followed by a layer of blueberries, then topped with more crisp. Nice.

Interesting things. This dish was made in a paellera (paella pan) which is a typically steel pan or a coated steel pan which is quite versatile. Not only is it great for crisps like here, but it’s also wonderful to make eggs, potato bakes, you name it.

Oh. We’re done. By the way, the blueberry crisp came out pretty good.

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