July 4th, 2011
Blueberry Crisp, Blueberries, Recipe, Easy, July is National Blueberry Month
I found him in the neighborhood.
“Let’s go blueberry picking”…I can still hear myself telling that to a good friend, Deveraux. At other times, it was to Shelley or Nancy. All summer long we would go, at least once a week, to Ryan’s Blueberry Farm located at, where else but at Blueberry Lane in Gumboro, Delaware. This was west of Bethany Beach, crossing over Rt. 113.
Later on, as we all had kids, at times, we would put them on our backs and still go blueberry picking. Then, the older ones had their own empty margarine buckets with holes on the sides and string over their necks for “easy” and “faster” picking. I don’t know who picked or ate more from the blueberry bushes. My older son thought his were bigger than anyone else’s, except we might have been picking from the same bush. It was so much fun. We used to get so dirty.
But, that seems like ages ago. Wow, it was. On May 8, 1999 the United States Department of Agriculture proclaimed July as the National Blueberry Month.
As July gets underway with a celebration, I thought a blueberry crisp was a good addition to my crab, corn and tomato eating extravaganza. It is an easy recipe with that buttery crunchy top; warm it up, top it with vanilla ice cream and, oh boy, it is so delicious!!
At the present time, North America produces 90% of the world production of blueberries. The harvest runs from mid-April to early October; the peak harvest being in July.
Hope you like this recipe because it is so easy; can be doubled and can also be adapted so that people with gluten allergies can enjoy it, as well.
Blueberry Crisp
2 1/2 cups of fresh blueberries, washed and drained well
1/4 cup granulated white sugar (I used Splenda blend)
1 tablespoon corn startch
2 teaspoons lemon juice
a sprinkle of black pepper
1/4 cup packed brown sugar (I used Splenda Blend)
1/2 teaspoon (or more) cinnamon
1/3 cup of flour (I used Pamela’s Pancake & Baking Mix Gluten Free)
3/4 cup quick cooking rolled oats (I used Lara’s Rolled Oats)
Pinch of salt
1/2 stick softened butter (about 4 tablespoons)
Pre-heat oven to 375 degrees.
In a bowl combine the blueberries, granulated sugar, corn starch, lemon juice, and pepper. Mix and combine evenly.
Pour into a buttered baking dish.
In the same bowl combine flour, brown sugar, cinnamon, oats, salt, and butter. Stir with a fork until the mixture is crumbly and evenly blended.
Spread the mixture over the berries and bake in a 375 degree oven for 40 minutes.
Let cool to warm before serving.
Enjoy…..and make it your own….talk to you later…
Tags: Blueberries, Blueberry Crisp, dessert, Easy, Fast, Gluten Free, Recipe, Recipes
When are you leaving town? I was going to call you to pick blueberries this week. Let me know.