Warning: The following recipe may be hard to understand and could cause random feelings of nauseousness. I beg you to believe that I would never steer you wrong!
So I had some blueberries in the fridge and wanted to make some dessert. I searched through allrecipes looking through recipes for cobblers and crisps until I found one that appeared to be simple enough. Blueberries, sugar, flour, mayonaise, cinna....WHAT? Mayonaise? What kind of freak would put mayonaise in a blueberry crisp!? So I read through the reviews and reviewer after reviewer gave the recipe 4-5 stars and proclaimed that the mayonaise was unrecognizable in the crisp. I felt intrigued.
Now I'm not a mayonaise lover to begin with. If I ever went on one of those reality shows where you had to eat giraffe testicles or mayonaise straight from the jar, I'm fairly certain I'd pick the testicles. Even mixing the ingredients together was a bit difficult for me. I figured I'd make the husband try it first and see what he said.
Then I realized that mayonaise is really just oil and eggs. Most cake recipes call for both of those ingredients anyway, right?
So the verdict is..... it was good! It tasted like any other blueberry crisp I've had. AND it only took 3 minutes to prep. Can't beat that!
4 cups fresh blueberries
1 cup all-purpose flour
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 cup mayonnaise
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries.
3. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.
**Serve warm with vanilla ice cream**