At the end of the summer we had the opportunity to go blueberry picking just over the state line with my cousin Val and her husband Bob. I have been wanting to go blueberry picking for years. The last time I went, my oldest daughter was two and a half years old and I had a newborn in a front pack. All I remember about that day was that it was incredibly hot.
This summer we were able to check both strawberry picking and blueberry picking off of our list of things we’ve wanted to do.
That day when we came home I knew immediately what I wanted to make with my blueberries: Blueberry Crisp from my favorite Blueberry cookbook that my parents gave us years and years ago. I use it every summer.
Once I put aside those berries for baking, I divided the rest and bagged them up to freeze so that as the summer turned to fall I’d have extra berries for cooking. As of now, I have one bag left.
In my cookbook I have marked the inside front cover with all of my favorite recipes and their page numbers. Blueberry Crisp is on page 82. I always mark the date that I tried the recipe, on the page that the recipe appears on. I first made this recipe on 6-27-99.
At the time I was four months shy of having my first baby. That was a hot summer, and I bet this dessert made an incredible treat!
The recipe is simple and quick, perfect for summer, and it’s delicious with ice cream on top. I especially love chocolate frozen yogurt on top of my homemade blueberry crisp.
If you have some blueberries in your freezer, I hope you’ll give this recipe a try!
4 cups blueberries
2-4 Tablespoons sugar
2 tsp. lemon juice
1/4 cup butter or margarine (I use I Can’t Believe It’s Not Butter)
1/3 cup packed brown sugar
1/3 cup flour
1/4 tsp. cinnamon
3/4 cup quick oats or old fashioned rolled oats
Place blueberries in buttered 8×8 square baking dish; sprinkle with 2-4 tablespoons sugar and lemon juice. In a medium bowl mix together butter, brown sugar, flour, cinnamon and salt until mixture is crumbly. Stir in rolled oats, sprinkle evenly over blueberries. Bake 375 degrees 35-40. Serve warm with whipped cream.