It's a hot summer. Crazy hot. Yet, the blueberries have been absolutely delicious this year. So when my CSA offered a box filled entirely with berries, I jumped on the opportunity to purchase my share.
If you recall, last year I gave you my method for freezing peaches (peeling them with a serrated peeler, slicing, and freezing in one layer). I tell you, freezing blueberries is even easier: just wash them, lay them down to dry and freeze them in one layer on baking sheets. Once solid, transfer them back into their containers and freeze them, until solid (just make sure they're dry, or they will stick together).
Many of my blueberries never make it to the freezer. Instead, they are popped firectly onto hungry mouths one at a time, where they explode with juicy sweetness.
Which is why, my friends, I purchase them with lusty abandon. You see, few fruits are more versatile to bake with than blueberries and mine will make cameo appearances all year round, stirred into muffins, pancake batters and quick breads; transformed into coulis (sweet puree) or savory warm sauces; and of course, stuffed between layers of pastry in pies. Cobblers, crisps, pound cakes, ice creams, and blintzes will feature local blueberries, even in the depths of winter.
It is a hot summer, indeed. I still had a small batch of frozen berries left from last year that became the perfect canvas on which to build this easy crisp, so perfect to bake on a whim, after a cooling summer rain.
Now, my freezer is once more bulging with plump and sweet fruit to keep us satisfied long after the season is over.
1/2 cup white sugar
1/4 cup cornstarch
1 tablespoon lemon zest
1 cup flour
5 tablespoons unsalted butter, cubed and well chilled
1/3 cup oats
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
Preheat oven to 400. Butter a 13x9x2 inch baking dish. In a medium bowl, toss together blueberries, sugar, cornstarch and zest together; pour into prepared dish. In a large bowl, combine flour and butter. Using a pastry cutter or your fingertips, cut butter into the flour until mixture resembles small peas. Stir in oats, sugars, cinnamon, and salt. Top berry mixture with prepared topping. Bake for 30-35 minutes or until topping is a golden color and filling is bubbly.
©Copyright, 2010; All Photos and Recipes on this site Sandra A. Gutierrez; All Rights Reserved. Do not copy or use any material in this site without express, written permission from the author.