We were very excited this year when we finally had enough blueberries from our bushes (at one time) to make a blueberry crisp. I’ve been waiting many years for our bushes to get big. In the past at best we would get handfuls per day. I can’t wait until next year when I hope to have all we can eat with many more to freeze besides. That last sentence reminds me of one of my most favorite children’s books, Blueberries for Sal by Robert McCloskey. You might want to check it out.
If you haven’t tried it, try freezing some blueberries. We call them popsicle berries: for a cool treat pop one or two in your mouth. Delightful! My kids beg for more.
I was going to get a picture of the crisp when it was fresh out of the oven but it was gone so fast I missed my chance. I enjoyed this dessert even more because I knew that the berries came from our back yard.
Blueberries- enough to fill the pie crust, ¼ cup organic sugar, and 2 Tbs. cornstarch then 1 Tbs. fresh lemon juice (Sugar, cornstarch and lemon are optional.) I usually skip the extras here.
Combine (with a pastry blender) 1 cup organic unbleached flour, ¾ cups organic oats, ¾ teaspoon ground cinnamon, ½ cup packed organic brown sugar and ½ cup (1 stick) cold organic butter.
Tend your blueberry bushes all spring and in the summer when they become dotted with flavorful blue dots, go out in the yard and pick enough blueberries to fill the pie pan. Bring them inside, wash and remove any stems. Preheat oven to 375 decrees F. If it is important to you to thicken the blueberry juice and add even more sweetness, stir granulated sugar and cornstarch and then lemon juice with the blueberries. Put the blueberries or blueberry mixture into a pie pan.
I use a hand-crafted-in-Vermont pottery pie pan given to me by my father early in my marriage.
In a bowl, combine flour, oats, brown sugar, butter, and cinnamon. Combine ingredients with a pastry blender, two forks, or your fingers, mix until coarse crumbs form. Top your blueberries.
You will want to put a cookie sheet underneath the pie pan. Bake crisp 35 to 40 minutes or until it looks good. The fruit should be bubbly. Cool slightly and serve with vanilla ice cream.