I didn't know whether to cheer or cry. That's a lot of fruit to deal with on top of the peaches.
I sucked it up and went and picked berries. They're only ripe once a year! I believe in making hay while the sun shines.
We go to Bray's You Pick near Owensburg, Indiana on Hwy 58, between Hwy 45 and Hwy 231. It's 4 miles west of Hwy 45. They're usually open Tuesdays, Thursdays and Saturdays from 7 to 7. Call before you go, because the season and harvest are variable.
It was a glorious, glorious day. Picking non-thorny berries while listening to the sun rise in Indiana at the end of June is like breathing music. It's better than chocolate. Of course, I'm a morning person, so I expect that there are a lot of you who might feel otherwise.
Anyway.
We got 48 pounds [9 gallons] of blueberries. Delish! They're tart this year, so we're adding extra sugar to everything we make with them.
And which I made as soon as we got home.
Because I'm a good mom. Sometimes.
K2 wanted it with No Crust. I don't get that, but I wasn't going to argue. Good crust is a pain. It's worth it, but it's a pain.
Here's the recipe for her crustless blueberry crisp:
Blueberry Crisp
6 Cups blueberries
1 Cup flour
2 Cups sugar [Use 1 1/2 Cups or less if you have sweet berries]
1 tsp cinnamon
Mix the dry stuff together and toss well with the berries in a greased deep casserole dish. Make sure there aren't piles of the dry stuff at the bottom of the dish - they glue themselves to the dish. If you've got piles that you can't get rid of, then put a tablespoon of water over all and stir it up again. That should help get the dry stuff stuck to the berries and not the dish.
Topping:
1 Cup flour
1/2 Cup butter
1/2 Cup sugar
1/2 tsp cinnamon [Yes, more cinnamon. It's necessary.]
1 Cup oats
Use a pastry blender to mix up everything but the oats. My pastry blender doesn't like oats. I add them last. If you don't 'do' the pastry blender thing, then use a food processor and dump it all in. It'll be faster, but not nearly as fun.
Pour the topping on top of the berries.
Bake at 350 degrees for 1 hour. Serve warm with peach ice cream!
