There are a few reason why I’m not fond of the first week of August.
First, there’s the unavoidable realization that it’s going to be fall soon. And fall means rain and impending winter, both of which I loathe.
Then, I realize that school starts soon (a very, VERY good thing) but I haven’t prepared for that at all. Time to scurry and make appointments for physicals and eye exams, shop for school supplies and, worst of all, new clothes for the world’s fussiest tweens.
Ok, I’m panicking a little bit now.
Don’t even get me started on the freaking cicadas. For the love of god. Stop. Making. That. Horrid. Noise.
The one saving grace of the first week of August is that we pick our annual supply of fresh blueberries.
My husband’s family has a blueberry patch in Short Tract, NY. I’m not even sure exactly where that is but sometimes it seems like it’s near the end of the world. A 2-hour drive across the bumpiest and hilliest of roads leads us to this little town that even Google doesn’t know anything about.
But that’s where we go to find the plumpest, sweetest, juiciest, (and free-est) blueberries.
I was going to show you some photos of my family frolicking through the field, picking and eating blueberries in equal amounts, and occasionally starting a blueberry food fight. But this year I didn’t go. For the first time in fourteen years I decided to stay home and float in the pool. It’s kinda too hot for me to be laboring in open fields this year.
Instead you’ll have to look at a few photos of this delicious blueberry crisp. The first 9-inch pan I made disappeared in five minutes. And there may or may not have been only two of us eating it. Luckily I made a healthy(er) version of it.
Blueberries are a superfood, people!
This crisp features less butter and sugar, and a little less topping overall. It’s packed with antioxidant-rich blueberries and healthy oats so you can enjoy it while feeling slightly less guilty about eating half the pan. Perfect by itself or with a dollop of vanilla yogurt. (Or ice cream. No one’s judging).
- 3 cups fresh blueberries
- 6 tablespoons brown sugar, divided
- zest of ½ a small orange
- ¾ cup quick-cooking oats
- 2 tablespoons whole wheat white flour (or any flour you prefer)
- ⅛ teaspoon apple pie spice (or cinnamon and nutmeg to taste)
- dash of salt
- 2 tablespoons cold butter, cut into pea-sized pieces
- Preheat oven to 375 degrees F.
- Place blueberries in a large bowl. If they were just washed leave them a little wet. If they are already dry add a teaspoon of water.
- Add 2 tablespoons of the brown sugar and the orange zest and gently mix until berries are coated. I use my hands for this.
- Pour berries into a 9-inch pie plate or divide evenly among individual ramekins.
- Wipe out the bowl and use it to combine the oats, flour, remaining 4 tablespoons of brown sugar, spice, and salt.
- Incorporate the butter pieces with your hands until you have a coarse, crumbly mixture and then sprinkle it evenly over the blueberries.
- Bake for about 25 minutes or until blueberries are bubbly and topping is lightly browned and crisp.
Adapted from Cocoa and Lavender.