This weekend, on somewhat of a whim, I decided I’d like to pick some fresh blueberries. I love picking fruit because it settles my busy mind. Maybe it’s because you’re breathing fresh country air when you pick fruit, you’re under wide open blue skies and sunshine (if you’re lucky), and when you’re all done, you see progress. I’ve always warned you I’m a simple girl.
As it turned out, we picked berries at Luce Blueberry Farm on Hall Road in Ovid, NY. I was super impressed with the simplicity of their berry picking operation, how welcomed the Mrs. Luce (I suspect) made us feel, how well maintained the field with all the blueberry bushes was kept, the fact that they had a porta potti should the need arise, and the spectacular view of Seneca Lake. The only thing that was missing was a picnic lunch which I should have had with wits about me to pack but didn’t.
The funny thing about picking berries is that when you’ve picked your lot, and you’re headed out to pay, it’s nearly impossible to leave. You are continually tempted by one more juicy plump berry that you missed the first time around. And so, you pick your way back to the beginning and your bucket gets fuller by the minute. I had to practically drag my husband out of the field because he was clearly addicted at that point. I had a similar experience a few years ago picking apples with my father in-law, and when you’re paying by the pound, apples weigh a lot more than blueberries. YIKES!
I had originally thought I would make a blueberry pie with my stash of fresh picked berries. It’s been eons since I’ve made a pie! However, when I got home I realized that my vegetable shorting had gone bad. See, I told you eons.
So instead of making a pie I decided a nice blueberry crisp would suffice. And boy did it!
This recipe is for the Easiest Blueberry Crisp Recipe on Earth. I found it in The Blueberry Cookbook which was compiled by area residents of the Michigan Blueberry Growers Association and the North American Blueberry Council. The only thing I did to this recipe was change the title of the recipe which was simply Blueberry Crisp.
Here is what you’ll need, and the instructions.
4 c. fresh blueberries
1/3 c. granulated sugar
2 tsp. lemon juice
4 tbsp. butter
1/3 c. brown sugar
1/3 c. all-purpose flour (sifted if you prefer – I didn’t)
3/4 c. quick cooking oats ( I used old-fashioned oats)
Place blueberries in a 1 1/2 quart baking dish. Sprinkle the white sugar and lemon juice over the berries. In a separate bowl, mix butter and brown sugar together. Blend in flour and oats. Spread topping over blueberries. Bake in 375 degree oven for about 40 minutes.
Now this blueberry crisp might be the easiest on earth, but the taste is out of this world!
Oh, and don’t forget the vanilla ice cream…