Chicken with Roasted Lemons, Green Olives and Capers

Greek Chicken with Roasted Lemon, Olives and Capers

This dish has a lot of flavour with only a small number of ingredients, and ingredients you likely have in your pantry.  One of the things I noticed travelling in France and Italy is that many dishes they serve have only a few ingredients, but they choose the ingredients carefully.  This recipe is Greek inspired and it goes well with this Greek Salad with Creamy Feta Dressing recipe and roasted or boiled baby potatoes. Continue reading “Greek Chicken with Roasted Lemon, Olives and Capers”

Blueberry Crumble with Cinnamon Ice Cream

Blueberry Crumble

I have been enjoying all kinds of fresh ‘berry baked desserts’ this summer.  This Blueberry Crumble is very quick to make and a bit lighter in calories since there are no pastry crusts.  The crumble on top has some oats to up the nutrition factor. It is buttery delicious  and not too sweet.

If you prefer a pie version check out this Blueberry Crumble Pie that you make all in one dish!

If you need any more encouragement to enjoy this – just think of all the anti-oxidants you’ll be getting with your dessert!

You can make this all year long since frozen blueberries are readily available.  You can’t beat it though when fresh blueberries come into season.

It is fantastic served warm with a bit of Cinnamon Ice Cream. ( I am all about Cinnamon Ice Cream this month!)

 

 

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Blueberry Crumble
Blueberry Crumble with Cinnamon Ice Cream
Votes: 0
Rating: 0
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Rate this recipe!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Fruit
Streusel
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Fruit
Streusel
Blueberry Crumble with Cinnamon Ice Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees F.
  2. Microwave 1 cup blueberries and 1/2 cup sugar about 1 minute on high so that juices are released. Stir to incorporate sugar.
  3. Mix warm blueberries into remaining 4 cups blueberries. Add flour, corn starch and lemon juice and stir well.
  4. Spray an 8" pie plate with cooking spray. Pour blueberry mixure into pan.
Streusel
  1. In a bowl, mix flour brown sugar, sugar, salt and cinnamon.
  2. Cut in the butter with a pastry cutter until butter is evenly distributed. Add oats and cut in roughly with pastry cutter.
  3. Sprinkle evenly over the berry mixture leaving about an inch of the outside edge clear of topping.
  4. Bake in oven for 35 minutes.
  5. Allow to cool. Serve warm with Cinnamon Ice cream.