Friday, July 16, 2010

Summer Blueberry Crisp

Our dear friends were visiting last weekend and we were hosting ten for dinner.  With rainstorms threatening all afternoon, the planned grilling and dinner outdoors was not a viable option.  Back to the drawing board, I crafted a summer country supper of homemade turkey meatloaf, creamy garlic mashed potatoes, roasted carrots with dill and fresh corn on the cob.  Very cold Budweiser and a light pinot gris were perfect accompaniements.  But this menu just beckoned a scrumptious blueberry crisp - and I dragged out my favorite Maine recipe.  The key is finding wild blueberries - they have less liquid and more flavor so the crisp is never runny and the berries never overpowered by the topping.  Just make sure you make enough for everyone to have second helpings!

Blueberry Crisp

4 cups wild blueberries
1/4 cup sugar
1/2 teaspoon grated lemon rind
1 cup butter
1 cup light brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 cup flour
1 cup rolled oats

Combine the blueberries, sugar and lemon rind and place in an 8"x8"x2" baking dish.  Mix the flour, brown sugar, rolled oats, cinnamon and nutmeg.  Cut in the butter (like preparing a pie crust) until all ingredients are well blended (will be quite crumbly).  Spread over the blueberries; it does not have to completly cover the berries.

Bake at 325 degrees until the topping is golden and the filling bubbles in the center, approximately 45 minutes.  Serve warm with a scoop of vanilla ice cream.  Serves 8 people.

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