This week we are staying by my parents house at the CT shore. And one of the things I wanted to do while we were here that was also on my summer bucket list was to go blueberry picking. And that we did! It was so much fun and Emma did a really great job (granted a lot of the blueberries that she picked ended up in her mouth instead of the pail) but it was adorable, well at least to me, ha.
Below are a few shots from our outing…
A shot of my little munchkin in action…
And a picture of my Mom and Emma picking blueberries…
Naturally we had to make some blueberry crisp with all of the blueberries we had…
I love my Mom’s recipe as it is really yummy and super easy to make. It is perfect for a casual gathering, after dinner dessert or anytime you get a craving for blueberry crisp.
Another thing I like about this crisp or really any crisp in general is that it is so much easier than making a pie and just as tasty.
Yum! Happy blueberry season!
- 1 cup plus 2 tablespoons flour
- 3/4 cup brown sugar (packed)
- 9 tablespoons butter (softened)
- 3 cups blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- vanilla ice cream
- 1. Wash, drain and dry blueberries-let them sit out on a paper towel for 30 minutes or so to make sure they are extra dry (to decrease extra moisture in the crisp)
- 2. Preheat oven to 350 degrees.
- 3. In a bowl combine flour, brown sugar and butter. With fingers, form mixture into crumbs. Set aside.
- 4. In another bowl, mix berries in a bowl with granulated sugar and lemon juice.
- 5. Put berry sugar mixture into a 8x8 inch square (ungreased) pan.
- 6. Bake for 20 to 30 minutes, until topping is browned (25 to 27 minutes works well).
- 7. Remove pan from oven and place on cooling rack.
- 8. Allow crisp to sit for 30 minutes to set and cool slightly.
- 9. Serve with vanilla ice cream if desired.