Savory Saturdays: My Mom’s Blueberry Crisp

Fall lands fiercely where I live. The winds started howling yesterday and never really stopped. Just the day before it had been in the mid-70’s and today it barely got out of the low 50’s. Watching a soccer game while Mother Nature’s wet, cold hands slap you across the face a few times is less than enjoyable. We huddled under layers of fleece and blankets this morning. Luna started out on top of the blanket, but after a few minutes of being blown around she buried under the thick white and pink fleece throw, warming herself in my lap. Fall has definitely arrived.

I love taking the girls to the apple orchard. We pick a peck of red and green sweetness, stand in line for our fresh, warm donuts that come right out of the fryer then wash it all down with steaming cups of cider or hot chocolate. After our quick snack we head back out into the cold to muck through the pumpkin patches looking for perfect future jack-o-lanterns.Fall sounds like sniffling noses and the rustling of trees. Fall feels thick like oatmeal, cold like marble. Fall smells like spicy cinnamon, musky burning leaves and home-made fruit crisp.

Although I really prefer Apple Crisp, my mom always made blueberry. In my childhood, we spent time picking fresh blueberries much like my girls pick apples. This recipe tastes amazing served warm with vanilla ice-cream. I made blueberry last week, but once we hit the apple orchards, I will be substituting diced apples instead.
                                                                                                                                                                                                                 
Blueberry Crisp

3 cups of blueberries (or diced apples), sprinkled with 2 tablespoons of lemon juice
1/3 cup butter or margarine, softened
1/2 cup flour
1/2 cup oats
1/2 cup brown sugar (packed)
1/4 teaspoon of salt
3/4 teaspoon of cinnamon

It was so warm my ice-cream started melting.

Wash and drain the fruit. Arrange in an ungreased 8×8 pan. Sprinkle with 2 tablespoons of lemon juice. In a separate bowl, mix the butter, flour, oats, brown sugar and salt. Spread mixture of the fruit. Bake at 375 degrees for 30 minutes.

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One thought on “Savory Saturdays: My Mom’s Blueberry Crisp

  1. Actually, I generally made apple crisp with this recipe in the fall and only did the blueberry crisp in the summer when blueberries were plentiful. Guess I’d better pack some warm clothes when I visit?

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