Blueberry Cocoa Nib Crumble

Name: Blueberry Cocoa Nib Crumble
Yield: makes 8 servings
Ingredients: 2 pints fresh blueberries; 2 tablespoons sugar; 2 tablespoons whole wheat flour; 1 tablespoon vanilla extract; 1 teaspoon ground cinnamon; 1/2 teaspoon kosher salt; Zest from 1/2 lemon, finely grated; Juice from 1/2 lemon; 3/4 cup rolled oats, chopped; 1/2 cup whole wheat flour; 1/4 cup firmly packed light brown sugar; 1/2 cup confectioners’ sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon baking powder; 1/2 cup cocoa nibs; 3/4 cup crushed pecans; 1/2 teaspoon kosher salt; 1/2 cup (1 stick) cold unsalted butter, chopped into small pieces; Whipped cream or vanilla bean ice cream, to serve

December 9, 2011

It was summer in New England the first time I read about the health benefits of blueberries. I rushed to the pick-your-own patch on a nearby hill. I put several perfect ones in my palm with all their little hats aligned—an army of antioxidant soldiers. I ate them. Sweet, with a tang. Yet, sadly, I felt nothing. My blood did not quicken; my heart did not swell with strength. I was my just my same old self, munching a handful of blueberries by the side of the road. In my chocolate research, this moment comes to mind often. The benefits of chocolate arrive quietly amid a myriad of other healthful living components. Health through chocolate is a practice. Chocolate and blueberries, both miracles of nature, join here for a berry breakfast or homey, warm dessert.

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