Blueberry Crisp

A few weekends ago, my husband and I drove down to North Carolina to spend time with some wonderful friends of ours. Since we're moving to California next week (whee!), we wanted to see them one last time before the whole entire country separates us! 

During a drizzly & gloomy Sunday afternoon, we went to a blueberry farm - or maybe blueberry patch is a better term. Anyway, we picked and picked and picked blueberries for a good hour. And guess what. We walked away with 25 pounds of fresh blueberries. (Note: this number did not include the pounds of blueberries that somehow made it into my stomach while picking!)

So what did we do with 25 pounds? We made jam! We used quite of few blueberries for that, and the rest were either frozen or eaten fresh. 

I do have pictures of the all the canned jam - but they seem to be lost into the depths of my computer. I'll find those soon and post them - it's a lot!

 With some of the fresh blueberries that we brought back up to D.C., I made a wonderful crisp - so good! After reading some of the reviews of the recipe, it sounded like the crisp part was rather lacking (hello, it is from Cooking Light!). So I cut the blueberry mixture in half and kept the crisp at the full amount. I'm definitely a fan of the buttery, sugary crisp! Below you will find the original recipe - remember, I used only 3 cups of blueberries, and it turned out to be great!

Blueberry Crisp

Source: Cooking Light, June 2006

Ingredients:
6  cups  blueberries
2  tablespoons  brown sugar
1  tablespoon  all-purpose flour
1  tablespoon  fresh lemon juice
2/3  cup  all-purpose flour
1/2  cup  packed brown sugar
1/2  cup  regular oats
3/4  teaspoon  ground cinnamon
4 1/2  tablespoons  chilled butter or stick margarine, cut into small pieces

Directions:

Preheat oven to 375°.

Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.

Note: Topping may also be made in the food processor. Place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal.