I had high hopes for these this year:
I planted a bunch of blueberry bushes this spring with the expectation that I would be swimming in fresh fruit right about now. Alas, it was not meant to be. It seems I have some foragers who are snarfing every last ripe berry before I can get to it.
Alexis and one of the neighbor kids are blueberry ninjas. They can sense when there is a ripe berry to be stolen, and they race to see which one of them will get to eat it fresh off the bush.
It's a good thing both girls are cute.
Despite the shortage of home grown blueberries, I have carried on with my plans for various fruit desserts. First there was the Strawberry Rhubarb Crisp, and now that blueberries are in season (read: CHEAP!), it's time for Blueberry Crisp. It's basically the same recipe, but it works. Really well.
Blueberry Crisp
4 cups blueberries
1/3 cup white sugar
1 tablespoon corn starch
2 cups oatmeal
1 cup butter
1 cup brown sugar
1/2 cup flour
Preheat oven to 350 degrees.
Combine the blueberries, white sugar, and corn starch in a 9x13" baking dish. Spread the mixture evenly across the dish.
In a large bowl, combine the oatmeal, butter, brown sugar, and flour. (A hand mixer works fine, but I actually prefer to just use my hands. Fewer things to clean when I'm done, y'know?) Sprinkle the oatmeal mixture over the fruit. Then bake at 350 degrees for 40 minutes.
It's amazing served warm, especially with a scoop of ice cream. Or without ice cream. Really, it's amazing no matter what you do.
