With the fresh blueberries available now and pine nuts generally in stock at Costco, this is a dessert that will rock your taste buds. Enjoy!

Lemon-Blueberry Crisp w/ Pine Nut Topping

3/4 C Spelt or Whole Wheat Flour
8 C Blueberries
1/2 C Sugar (Scant)
6 Tblsp. Butter (softened)
1/2 tsp. Nutmeg (grated)
Pinch of Salt
1½ C Pine Nuts
~ 1 Tblsp. Zest from 1 lemon (or 1 orange)


Directions: Preheat oven to 375F deg. Grease an 8 or 9-inch square Corning or Pyrex pan. Add blueberries to prepared pan and top with zest.

Topping: In a food processor, add 1C pine nuts, butter and sugar. Let the machine run until the nuts are finely ground and the mixture is creamy and fluffy. In a mixing bowl, combine flour, remaining whole pine nuts, nutmeg & salt together and then add the ingredients from the food processor and mix well with a fork until crumbly. Dollop the topping onto the middle of the blueberries and spread evenly with a spatula toward the edges of the prepared pan.

Place pan on middle oven rack with a drip pan beneath. Bake for 30 - 40 minutes until filling is bubbling and the crust is just starting to brown. Remove from oven, cool in pan on a rack. Serve warm with vanilla ice cream.

[Adapted from The Food Matters Cook Book by Mark Bittman]