Friday, May 11, 2007

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

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

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.


Anonymous said...


What you forgot to say was that you've been using this recipe as long as I can remember and that it's probably the best recipe for blueberry crisp out there, period. (At least that's what all our guests have said!)

A tip for anyone who tries the recipe (you should!): whenever I make it, I always double the amounts of cinnamon and nutmeg called for in the topping, because I find it tastes better that way. Although I am a spice fan...

Mmmm, my mouth is beginning to water!

Terri said...

yes, my dear, you are absolutely correct -it is THE BEST blueberry crisp recipe!!

Vickie Payne said...

I just got back from picking some wild blueberries, I managed to collect a little over a litre in 45 minutes. I then went looking for a pie recipe after my nanny (who lives on the bay of fundy in Parrsboro) didn't answer her phone. I came across your crisp recipe and have decided that I want to try to make it instead! It sounds wonderful. I can't wait for me and my family to try it.