There are lots of reasons to love summer. But one of my favorites is that berries go on super sale and/or you can collect berries if you are lucky.
We were not lucky this year, so when Dillons had blueberries on sale for 99 cents per carton the other day I was SO excited. I think was the cheapest I've ever seen them.
So I bought 4 cartons, we ate some raw and the rest went into one of our favorite desserts, blueberry crisp.
This recipe came from a Turkey Hill ice cream advertisement in a magazine. I will give the amounts for the full recipe, but I have cut it down to 2/3 and even halved it to good effect.
Summer blueberry crisp
6 cups fresh blueberries (I have substituted mulberries or combined blueberries and mulberries, and it was GREAT!)
3 Tbsp flour
2 Tbsp sugar
1/4 cup lemon juice
1 cup brown sugar
3/4 cup flour
3/4 cup oats
1-1/4 tsp ground cinnamon
1/2 cup cold butter
1. Preheat oven to 375. In large bowl, stir together 3 Tbsp flour and the sugar. Add blueberries and lemon juice. Toss gently to combine. Spread berry mixture evenly in ungreased 3-quart baking dish. Set aside.
2. For topping, in medium bowl combine brown sugar, 3/4 cup flour, oats and cinnamon. Using pastry blender (I use fork), cut in butter until it resembles coarse crumbs. Sprinkle evenly over berry mixture.
3. Bake uncovered for 30 minutes or until topping is golden brown and edges are bubbly. Cool for 45 minutes on wire rack. Serve warm with ice cream or coolwhip! YUM!
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