Recipe: Snappy Blueberry-Ginger Crisp (with oat and gingersnap topping, food processor)

SNAPPY BLUEBERRY-GINGER CRISP

FOR THE FILLING:
2 pints fresh blueberries (about 5 cups)
1 cup granulated sugar
2 tablespoons quick-cooking tapioca
2 teaspoons lemon juice
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
FOR THE TOPPING:
3 tablespoons coarsely chopped crystallized ginger
3/4 cup pecan halves
16 packaged gingersnaps, broken into pieces
1/3 cup packed golden brown sugar
1 cup quick-cooking oats
1/2 teaspoon salt
1/4 pound (1 stick) butter (plus 2 tbsp)
1 large egg

Preheat oven to 350 degrees F. Heavily coat an 8-inch heat-resistant baking dish (preferably Pyrex) with oil or cooking oil spray.

TO MAKE THE FILLING:
In a 2 to 3-quart pan, combine blueberries, sugar, tapioca, lemon juice, ginger, and cinnamon. Cook over medium heat, stirring constantly, until mixture comes to a full boil, 4 to 5 minutes. Remove from heat and cool slightly.

TO MAKE THE TOPPING:
In a food processor, pulse crystallized ginger until finely chopped. Add pecans, gingersnaps, and brown sugar and pulse until coarsely chopped. Add oats and salt and pulse to combine. Add butter and pulse until mixture begins to hold together and resembles coarse meal. Add egg and pulse until mixture is combined, but still chunky.

TO ASSEMBLE AND BAKE:
Pour blueberry mixture into prepared dish. Sprinkle topping over.

Bake for 25 minutes or until top is golden and blueberries are bubbling around the sides. Cool slightly. Serve warm.

Makes: 6 servings
Source: Safeway Select, July/August 2000