Saturday, July 9, 2011

Blueberry Crisp

Right in the middle of our peach projects [going on about 2 bushels now...] the blueberries got ripe.

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.    


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. 

Like this crisp, which K2 commissioned on the way home from Bray's.  

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.

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!

1 comment:

  1. I absolutely love crisps of all kinds, but strangely enough, I have never made a straight-up blueberry one! I will have to fix this! :)


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