Blueberry Crisp Serves 6 to 8 For eating out of hand or drenching with cream and sugar, blueberries are hard to beat. A blueberry crisp is only slightly more complicated than these simple pleasures, and never fails to delight. This is one of those marvelous things that can serve equally as dessert or as breakfast. I use mace for this as it tastes better to me with the blueberries -- less like the apple pie spice combination we all know so well. Mace is made from the dried "jacket" of the nutmeg, so you can easily substitute nutmeg for it if you like. 2 pints blueberries, picked over, lightly rinsed, and dried 1/2 cup rolled "quick" oats 1/4 cup whole wheat flour 3/4 cup (7 ozs.) packed brown sugar 1/2 stick (2 ozs.) unsalted butter, room temperature 2 Tablespoons wheat germ 1 teaspoon cinnamon 1 teaspoon mace 1 teaspoon coriander 1/4 teaspoon salt -- Set the oven rack at the upper middle level and preheat then oven to 350°. Lightly grease an 8" square pan and pour the blueberries into it. -- Mix together all other ingredients (I use the food processor or mixer for this). Mixture will be thick and slightly lumpy. Sprinkle butter mixture over blueberries. -- Bake on the upper middle rack at 350° for 25 minutes, or until topping is nicely browned. Allow to cool for about 5 minutes, then serve -- plain or with a scoop of excellent vanilla ice cream. Storage This can be stored in the icebox in an airtight container for up to 2 days. Warm it up for serving by covering it loosely with foil and setting it in a preheated 350° oven for 20 to 25 minutes. OTHER FRUIT, NUT AND SPICE DESSERTS Catherine S. Vodrey is available for freelance writing, editing, fundraising/development, and photography projects at: Post Office Box 835 East Liverpool, Ohio 43920 USA E-MAIL: WordBanquet@gmail.com Thank you for visiting www.WordBanquet.com!