Jul

Blueberry Oatmeal Crisp

Blueberry oatmeal crisp

As a midwesterner, my favorite blueberries are from Michigan, where blueberry festivals are held in small towns along the coasts of Lake Michigan and Lake Superior in mid-to-late July through mid-August. For a few weeks of the year — blueberry season — it seems everything is made out of blueberries. Yes, you’ll find blueberry pancakes and blueberry pie, but you will also find blueberry soap, blueberry candles, blueberry dolls and blueberry BBQ sauce. Check out The Blueberry Store in South Haven, Michigan, to order real Michigan blueberries, blueberry t-shirts, or Nelson, the blueberry stuffed plush toy.

Michigan blueberries are big and plump and very flavorful. Sorry Florida, Maine, New Jersey, Oregon and California, but Michigan blueberries, the high-bush variety, bathed by the loving freshwater winds of Lake Michigan and Lake Superior, are well, superior.

This blueberry oatmeal crisp is a simple dessert with just enough sugar (not too much), and a crunchy flavorful oatmeal topping that compliments the gooey blueberries perfectly. It’s only in the oven for half an hour. Serve it warm with vanila icecream and you are in blueberry heaven.

Filling ingredients

Blueberries - 3 pints, rinsed
Sugar - 1/2 cup
Lemon - juice from one whole lemon (about 4 Tblsp.)
Flour - 3 Tblsp

Topping Ingredients

Flour - 1 cup
Brown sugar - 1 cup packed
Oats - 2/3 cup, rolled
Cinnamon - 1/2 tsp.
Salt - 1/4 tsp.
Butter - 10 Tblsp. cold, cut into small pieces

Preheat oven to 400 degrees and butter a 9 x 13 inch baking pan.
In a large bowl, combine all of the filling ingredients and blend well.
In a food processor, add of the topping ingredients and then pulse the processor in short 3 second bursts to combine ingredients and break up the butter.
Do this a few times, until the topping becomes crumbly — not too fine; there should be some chunkiness.
Pour the blueberry mixture into the pan evenly.
Spoon the topping mixture on top of the blueberries evenly.
Place the pan in the oven and bake for about 30 minutes, or until the entire mixture is bubbling.
Remove from the oven and let cool for 10-15 minutes before serving.

Tastes great as is, or serve with vanilla ice cream or whipped cream.

Recipe from Yankee Magazine.