I am not sure how things are in your neck of the woods, but in Ohio, the blueberries are in abundance. The blueberries are fresh, easy to find and inexpensive.
Two years ago my mom gave me a great tip: buy blueberries in bulk and freeze them in the original containers. The blueberries freeze quickly and keep well. To thaw the berries, simply run them under warm water. This washing accomplishes to things: it washes the berries before use and it quickly thaws them.
Since frozen berries aren't as firm as fresh berries, they are perfect for use in a crisp or cobbler. This recipe is healthy and easy, and can use any combination of berries that you choose.
Summer Berry Crisp
6 cups berries
3 tablespoons sugar
1 tablespoon corn starch
1-2 tablespoons lemon or lime juice
2/3 cup whole oats
1/2 cup flour (you can use whole wheat)
1/2 cup sugar
1 teaspoon cinnamon
1/3 cup butter, cut into small pieces
1/4 teaspoon salt
Combine the berries, sugar, corn starch and juice:
In a separate bowl, combine the remaining ingredients and mix with the back of a fork or pastry blender until the butter is well incorporated into the oat mixture:
Preheat the oven to 350 degrees. Pour the berries into a deep dish pie pan or 9x9 glass dish, topping with the oat mixture:
Bake for 35-40 minutes. Remove from the oven when the berries are bubbly:
Psst...this tastes even better with a scoop of ice cream on top.
SPC
In a separate bowl, combine the remaining ingredients and mix with the back of a fork or pastry blender until the butter is well incorporated into the oat mixture:
Preheat the oven to 350 degrees. Pour the berries into a deep dish pie pan or 9x9 glass dish, topping with the oat mixture:
Bake for 35-40 minutes. Remove from the oven when the berries are bubbly:
Psst...this tastes even better with a scoop of ice cream on top.
SPC