Blueberry Crisp Recipe

I noticed our blueberry farmers tending to their fields this week in preparation for the late summer harvest and, surprisingly, I realized that I'd yet to post a favourite blueberry recipe on my blog! Here's a good one (courtesy of the Wild Blueberry Producers Association):

Wild Blueberry –Apple Crisp

Filling:
5 c wild blueberries (fresh or frozen)
¼ c sugar
½ tsp grated lemon rind
1 c (approx 2 large) diced, peeled apple

Crisp:
½ c light brown sugar
2 tsp or more cinnamon
1 tsp or more nutmeg
½ c white flour
½ c chopped pecans
½ c rolled oats
¼ lb cold butter

In a small bowl, combine the filling ingredients. Mix well and place in an 8 x 8 pan. (Double recipe if you’d like to use a rectangular pan).

Combine all crisp ingredients except butter in a medium bowl. Cut in the cold butter with a pastry cutter until the mixture resembles coarse crumbs. Spread evenly over the Wild Blueberry mixture. Bake 45 minutes at 325 F or until crust is brown. Serves 6.