Beware

I'm passionate about a few things (okay, perhaps more than a few), although, don't look up the definition of passion (goodness knows I'm not a 'by-the-dictionary' type); in this case, I'm just talking about my (yawn-inducing) usual excitement over something pretty, delicious, or on sale (don't worry, not another another introspective list). Lucky for all of us, only a very select few of those items will have you staring danger in the face should you find yourself standing in the unfortunate position between yours truly and said passion-evoking 'thing'.

So you are adequately warned - be wary of the following:

- a great sale (i.e. $1/lb strawberries or $1.25/pint blueberries) on otherwise usually not inexpensive items like summer's best berries

- dessert (in general... hey, I'm not picky!)

- a dessert that's unfairly easy to make (and almost easier, if it's possible, to make extra portions to freeze for later) and even more gorgeous to look at

- a fruit dessert, warm from the oven (I'm not above pointing out the rather obvious theme here...)

- a fruit dessert, warm from the oven with a scoop of vanilla ice cream on top


Blueberry Crisp
Adapted from Martha

Filling
6 c blueberries
1/4 c sugar
1/4 c light brown sugar
1 TBSP cornstarch
1 tsp lemon juice
1/4 tsp salt

Topping
3/4 c flour
1/2 c rolled oats
1/2 tsp baking powder
1/2 tsp coarse salt
6 TBSP butter, softened
1/3 c sugar

vanilla ice cream

Preheat oven to 375 degrees. Make filling (can be made ahead): mix blueberries, sugars, cornstarch, lemon juice and salt in a bowl. Lightly coat 4-5 ramekins with cooking spray and divide berry filling evenly among ramekins.

In a separate bowl, stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 35-40 minutes. Transfer to a wire rack and let cool for 20 minutes before serving. Top with a scoop (or two) of vanilla ice cream immediately before serving.