Tuesday, September 08, 2009

Blueberries... Savoring The End of Summer...


My mother recently spent some time on Martha's Vineyard and came back with a great *free* magazine - Edible Vineyard. While flipping through - I found a beautifully written article "Fifty Summers" by Jean Wexler. In the article, Jean Wexler shares her memories of fifty years living on Martha's Vineyard... and all the island has to offer. She also shares her recipe for Blueberry Crisp that has also been in all editions of Martha's Vineyard Cook Book.


Well - in the spirit of blueberry season - we grabbed a quart of farm fresh blueberries at our
local farmers' market and decided to try out this favored desert. Not disappointed in the least - we all manged to finish this off the next day - it was rich and oozing with flavor - just sweet enough and just tart enough for the pallet... it was the best Blueberry Crisp I have had.


I have copied the recipe here - however, you can also find it at the
Edible Vineyard Website!

I used a quart of blues which gave me a little over 3 cups.


Wash, drain and remove any stems from blues and put in mixing bowl


Preheat the oven to 350 degrees


The rest is taken directly from the Edible Vineyard website:

"3 cups fresh blueberries
½ cup sugar
¼ teaspoon mace or nutmeg
¼ teaspoon cinnamon
1 tablespoon lemon juice
½ teaspoon grated lemon zest
¾ cup all-purpose flour
½ cup sugar (brown sugar may be substituted)
6 tablespoons butter, softened
¼ teaspoon salt
¼ cup nut meats, chopped (optional but recommended)
Sweetened whipped cream or vanilla ice cream for serving (optional)

Add sugar, spices, lemon juice, and zest; mix lightly. Place the mixture in a shallow 1- to 2-quart casserole or baking dish. Prepare the crumb topping as follows: Combine in a mixing bowl the flour, sugar, butter, and salt. With the fingers or a pastry blender, work these ingredients to a crumbly consistency. Sprinkle over the berry mixture, adding the nut meats, if they are used.

Bake 30 minutes, or until the topping is nicely browned and the fruit is tender. Serve with sweetened whipped cream or a scoop of vanilla ice cream, if you wish.

Makes about 6 portions."


This is one recipe that you should be sure to try!

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