There is only one activity I love almost as much as baking, and that is dressing.  My fondness for both began around the same time, when I was a painfully quiet refugee lookalike in the last years of middle school.  Both are a means of self expression without words, which is why I think I was initially drawn to piping royal icing onto sugar cookies and mixing and matching my wardrobe in front of my bedroom mirror while Q102 played from my Sony radio alarm clock.

Dressing, which is not to be confused with shopping, takes as much patience as carefully sifting a cup of confectioners sugar over a mixing bowl.  To dress well is to build, edit, follow whimsy, know your body as well as your tastes, and instill confidence in your personal style.  For me, I’ve found that I feel my best when I curate basic pieces with more daring accessories- flimsy cotton tees with layered chunky necklaces, denim with a vividly embroidered belt, classic cigarette pants with a leather jacket and a tangerine lip.  Taking chances in how I present myself is almost always exhilarating.

My blueberry crisp recipe is to baked goods as my blue jeans are to my wardrobe: a staple, well loved by everyone, and, when in a pinch, always a fail-safe choice.  I started baking it at my dad’s request when he was in search of a delicious, heart-healthy dessert and I’ve prepared it countless times since then.  However, it wasn’t until just last week that I decided to “accessorize” it a little more boldly.  On a whim I traded the chopped walnuts for almonds, I incorporated raspberries, blackberries, and strawberries with the blueberries, and I threw a dash of ginger and a tablespoon of orange zest into the topping mixture.

The difference was just enough to add a new flavor profile without losing the integrity of the original.  Below is the recipe as I found it...I challenge you to add a surprise ingredient, make it your own, and report back, of course!

Traditional Blueberry Crisp

4 cups blueberries (fresh or frozen)

1/2 cup sugar

2 T cornstarch

2 T lemon juice

1/2 cup rolled oats

1/2 cup flour

1/4 cup brown sugar

2 T walnuts, toasted and chopped

6 T. Smart Balance or butter, room temperature

Preheat oven to 375.

Coat a 1-quart casserole dish with nonstick spray.  In a large bowl, mix blueberries, sugar, cornstarch, and lemon juice.  Spoon into the casserole.

In the same bowl, combine the oats, flour, brown sugar, walnuts, and butter.  Using your hands or a fork, mix the ingredients until well combined, then sprinkle the topping over the berries.

Bake about 40 minutes, until the top is golden brown and the berries are bubbling.

Enjoy!