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Chef's Quick Tips: Blueberry Crisp

<p>This week,&nbsp;Chef Jes Bengston of Food Rescue and Terrain Garden Caf&eacute; in Westport shows Tina Redwine how to get the most out of your food.</p>

News 12 Staff

May 6, 2019, 2:43 PM

Updated 1,870 days ago


This week, Chef Peter Hamme and owner of Stone’s Throw Restaurant in Seymour shows Tina Redwine how to make spring-time recipes. 
Blueberry Crisp
Note: this recipe yields 12” by 18” pan
6 cups all purpose flour, unsifted
1 cup granulated sugar + 1 more cup
1 cup brown sugar packed
2 tsp baking powder
1 pound butter, cut into chips and softened
2 each eggs
2 tsp vanilla extract
3 pints blueberries
4 Tbsp cornstarch
Preheat Oven to 370 degrees.
Place the flour, 1 cup of sugar, brown sugar and baking powder into a large mixing bowl or into a stand mixer with a pastry cutter paddle.
Cut in the butter until most of the butter is dime sized.
While continuing to cut in the butter, add the eggs one at a time, then add the vanilla extract.  Cut until the butter is pea sized.
In a seperate mixing bowl, mix the blueberries, remaining sugar and cornstarch. Stir until blueberries are coated with the sugar mixture.
Grease the baking pan.  Sprinkle half of the crumble over the bottom of the pan. 
Add the blueberry mixture, and spread evenly.
Sprinkle the remaining crumble on top of the blueberries and spread evenly.
You should be able to see some of the berries through the crumble.
Place on the middle rack of the oven.  Bake for 20 minutes, rotate the pan 180 degrees and bake for 20 more minutes.    
Chef, Owner Peter Hamme
Stone’s Throw Restaurant
337 Roosevelt Dr, Seymour, CT 06483

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