Suzanne's Sweet Tooth Blueberry Crisp from The Food Bar You asked us how it was made. 3TV’s Suzanne Bissett visits local restaurant, The Food Bar and gets the skinny on their dessert recipes.

Dessert: Blueberry Crisp
Restaurant: The Food Bar
Chef: Executive Chef Allan Schanbacher

Ingredients

The Filling:
3 pints Fresh blueberries (washed and drained)
¾ cup Sugar
2 small Limes (zest, just the green part no white and juiced)
¼ cup Minute tapioca
1 teaspoon Butter

The Topping:
½ cup Unsalted butter (cut into small cubes and placed in a medium bowl)
¾ cup Firm packed brown sugar
1 cup Flour
½ cup Old fashion rolled oats
¼ teaspoon Salt

Instructions

• Pre-heat oven to 350° F.
• In a medium bowl, mix all the filling ingredients together and set aside.
• Butter a two quart baking dish, pour the filling into the baking dish and level out the berries.
• Make the topping by placing the dry topping ingredients on top of the butter. Using the tips of your fingers, mix the ingredients until you have a large crumb topping formed (about the size of peas).
• Evenly spread the topping over the berries and place in the oven to bake for 35 to 45 minutes or until the topping is golden brown and the filling is bubbling.
• Serve with vanilla ice cream or whipped cream.

The Food Bar
7114 E. Stetson Dr. Ste 105
Scottsdale, AZ
480-944-FOOD

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