Ingredients
2 pts. blueberries
1/4 c. sugar
2 tbsp. cornstarch
lemon zest (1 lemon's worth)
2 tbsp. lemon juice
1 c. sifted flour
1/2 c. light brown sugar
1/3 c. quick-cook oats
Pinch of salt
7 tbsp. unsalted butter
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Preheat oven to 400 degrees. Butter a 6-8 cup casserole dish. Wash blueberries. Pat dry and mix well with sugar, cornstarch, grated lemon rind and juice. Spoon into prepared dish. Mix flour, light brown sugar, oats and salt. Cut butter into small pieces and cut into flour mixture as if making pastry. Blend until crumbly and mix in chopped walnuts. You can sprinkle half of the streusel topping evenly over blueberries and cook for 10 minutes and then add rest of topping and cook for another 10 to 15 minutes, until top is crisp and brown and juices start to bubble up. (Or just schlump it all in together?)
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pressure cook then air fry crisp lid — tender and crispy in one pot
Record your recipes and experiments — organized cooking journal
Rare blue mineral salt from Iran — finishing, cheese pairing, gift
Natural blue colorant — cocktails, rice, desserts, pH-reactive color change