Monday, August 20, 2012
Last week the kids and I went blueberry picking. It's been a dry summer here as in most of the U.S., and that was reflected in the blueberry crop this year. There were fewer berries, and they were smaller ones than usual. Still, we had no trouble getting a good amount, and I made a blueberry crisp that night at the kids' request. I also froze a couple quarts of berries for a winter treat. There's nothing like fresh blueberries, and my favorite way to use them is to make my Mom's blueberry crisp. Here's her recipe:
Mom's Blueberry Crisp
6 cups fresh blueberries, rinsed and sorted to remove stems and stuff
1 tablespoon apple cider vinegar or lemon juice (I use the vinegar)
(1/4 cup white sugar, optional)
1 cup packed light brown sugar
3/4 cup flour
3/4 cup quick cooking oats
6 tbsp. salted butter, room temp.
sprinkle of cinnamon
Place the berries in a 2.1 quart/2L casserole or a 8" square deep baking dish. Sprinkle the vinegar over the berries and mix lightly. (The tartness of the vinegar complements the sweetness of the berries. You can add 1/4 cup white sugar at this point if you prefer a sweeter fruit filling, but blueberries are usually sweet enough to not need extra sugar.) Combine the other ingredients in a bowl using a fork or pastry cutter, until crumbly with the butter distributed evenly. Spread the topping over the fruit. Bake at 350F for 35-40 minutes. (You can double this recipe - just increase the cooking time by 5-10 minutes. You can also use frozen berries, but you'll need to increase the cooking time to about 45 minutes for the smaller pan and 55 minutes or so for the double recipe.) Serve warm with vanilla ice cream.
Yield: serves 4-6.
This recipe is also good to make mixed fruit crisp (apple/blueberry, mixed berries, blueberry/rhubarb and strawberry/rhubarb, although with the rhubarb you don't need the extra vinegar, and you DO need the extra sugar).