It’s blueberry season!
Brought to mind are both the scent and delicious flavor of fresh blueberries and my favorite childhood book; Blueberries for Sal by Robert McCloskey.
Each summer, we look forward to our annual blueberry picking event at Kemah Farms in Alexandria, NH. It became a berry farm in 1984, named “Kemah” (Native American word meaning “wind in my face”).
The blueberry picking takes place in a rambling, open field, affording magnificent views of Mt. Cardigan in the distance. The rural farm provides buckets of all sizes, and we typically pick 18-20 pints each visit. While birds chirp, pickers weave in and around the high berry bushes, plucking berries, tasting these succulent treats as their lips turn purple blue, and the buckets get filled.
The satisfaction of our bounty is proven as we enjoy handfuls of fresh blueberries, blueberry pancakes, muffins, yogurt parfaits, and crisps!
This recipe has become a family and friends’ favorite and is quick and easy to prepare.
Blueberry Oatmeal Crisp Recipe
- 1-quart blueberries
- ½ cup sugar
- Juice and finely grated zest of one lemon
- 3 tablespoons flour
- (Place in buttered 13 x 9-inch baking dish)
- ½ cup butter (melted)
- ¾ cup firmly packed brown sugar
- ½ cup flour
- ¾ cup oatmeal (I use old fashioned oats)
- 1 teaspoon cinnamon
- (Mix together and sprinkle/spoon over blueberries)
Bake at 350 degrees for 35 minutes or until topping is golden brown and berries softened.
Serve (warm or cold) with whipped cream or vanilla ice cream.