Our favorite local restaurant used to be Catherine's in Goshen. I say used to be because they've changed the menu recently and removed some old favorites and replaced them with too many pedestrian dishes. While their menu is seasonal, these old favorites were, for the most part, more costly dishes. Their new menu is laden with far too many pasta dishes. One of the old favorites they didn't remove from the menu is Larry's favorite dessert: apple crisp. I don't share his enthusiasm for their version. To my taste, the topping is too sweet and far outweighs the fruit portion. I've made him countless versions of apple crisp from the CIA recipe to the local newspaper version. He's enjoyed them all, but always wanted MORE topping and CRISPER crumbs. Well, I'm here to say, "By jove, I've got it!" You will not believe what made the difference in this crisp: mayonnaise. Before you turn up your nose or mutter "Yuck!," take a look at this blueberry crisp. While I couldn't actually taste it, the topping was far more crispy and, according to my expert, perfectly sweet. It also has double the amount of topping of an ordinary crisp. My friends G and P agreed when they had it for lunch, so take the plunge. I promise, you won't regret it!
Blueberry Crisp
Blueberry Crisp
4 cups blueberries (I'm trying peaches next!)
2 cup all purpose flour
1/2 cup sugar + 1 cup brown sugar
2 tsp ground cinnamon
1 cup regular mayonnaise
Preheat the oven to 350 degrees. Wash and pick over blueberries, then place in an 8 inch square baking dish. In a large bowl, stir together the flour, the sugars, and the cinnamon. Stir in the mayonnaise until the mixture looks almost like dough. Crumble the mixture over the fruit. Bake for 35-40 minutes, until the top is lightly browned.
Be ready for lots of yummy noises. G really liked hers!
