Thursday, July 16, 2015

Blueberry Crisp

We have several blueberry bushes on our property. I freeze the berries from our bushes each year so I have plenty to use all year long. I am not a person who always eats seasonally.  I know that it is the cheapest way to purchase produce but I eat by what I am hungry for and today it was Blueberry Crisp!
I wash my blueberries before using them. I learned a tip years ago from my mom that has helped me get the berries in the freezer faster.  She told me to just clean the berries and then wash them when I am ready to use them.  It will keep the moisture off the berries so we get less freezer burn.
I decided to make a Blueberry Crisp this morning and as I made it I took photos of each step. The top is the washed berries in a colander.  This photo is the berries mixed with the lemon juice in a stoneware bake pan.  This is one of my favorite baking pans. 
I use my hands to mix the dry ingredients with the butter. It may be a bit messy but it mixes better. 
I think the dark blue berries and tan oatmeal mixture look so lovely together. When something looks beautiful it seems to taste better, right?  
The oatmeal mixture is spread evenly over the blueberries and it is ready to go into the oven.
The timer has beeped and it is time to take out the crisp.
I couldn't wait for it to cool a bit! 

Ready to eat!  I didn't have any whipping cream to make whipped topping so I opted for vanilla ice cream.  It was so tasty!



A friend shared this recipe that has been in her family for many years.  It is a simple, easy recipe.  I took this to our family 4th of July picnic and brought home an almost empty pan- a few crumbles remained!  This is probably the only recipe that I follow exactly as written.  I usually make some sort of change to every recipe I use! 
Blueberry Crisp:

3- 12 oz. boxes of frozen blueberries (you can use fresh)
6 Tbsp. lemon juice
2 cups packed brown sugar
1 1/2 cups flour
1 1/2 cups old fashioned oatmeal
1 cup butter- softened
1 tsp. cinnamon
3/4 tsp. salt

Whipped cream or vanilla ice cream to top.

Preheat oven to 375*.  Arrange blueberries in an ungreased 9X13 baking dish.  Sprinkle berries with lemon juice.
In a separate bowl, mix remaining ingredients. Sprinkle on top of berries.
Bake 25-30 minutes until the topping is light brown.
Serve with whipped cream or vanilla ice cream.

If you try this recipe, let me know how it turned out.

1 comment:

  1. Yummy!!! I have some blueberries in the freezer, what a great idea. Thanks for sharing, have a beautiful weekend. Blessings


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