cardamom blueberry crisp

I'm borrowing a magazine from my mother-in-law (called Hobby Farm Home). It's an excellent magazine. This issue is especially fun because it has a whole section on desserts you can make in a cast iron skillet. The first one we tried was cardamom blueberry crisp. It was a hard decision with other recipes like caramel seckel pears, minted brownie torte, cinnamon plum kuchen, and mocha pudding cake. We decided to go for one that we had all the ingredients for. It sure was simple and yummy! Well, the real reason that I borrowed this magazine is because their is an article on how to make your own mozzarella cheese with a gallon of milk. But, remember that whole prioritizing thing? That one might have to wait until school's out.


Cardamom Blueberry Crisp
(adapted from Hobby Farm Home)

5 c. blueberries (fresh or frozen) I used 3 c. blueberries and 2 c. mixed berries
3/4 c. flour ( I used 1/4 c. wheat flour)
3/4 c. brown sugar
1/4 tsp. salt
1 tsp. ground cardamom
6 Tbsp. unsalted butter, softened

Preheat the oven to 375 degrees.
Spread the blueberries in a 9-inch cast iron skillet. In a medium bowl, whisk together the flour, brown sugar, salt, and cardamom. With your fingers or a pastry blender, work in the butter until crumbly. Spread over the berries. Bake for 30-35 minutes, until berries are bubbly and crust is golden. Serve warm.