When we visit Maine in the summers, one of our favorite activities is picking wild blueberries in the afternoon and turning them into blueberry crisp that night. In this recipe, the first step of “Go down to the shore and pick blueberries” has been replaced by “Go to Trader Joe’s and buy wild blueberries,” but the recipe is otherwise unchanged from our special summer tradition. Any fresh or frozen blueberries will work for this at-home recipe, but I recommend Trader Joe’s Wild Boreal Blueberries. They are much smaller and more flavorful than normal frozen blueberries, and they’re actually less expensive too. You’ll need two bags (16 oz. each) for this recipe.
[GF*] Make this recipe gluten-free by substituting oat flour for white flour.
Note: If making this recipe gluten-free, please check with your gluten-intolerant friend or family member to see if regular oats and oat flour are okay, or if they need certified gluten-free oats and oat flour.
- 5-6 cups blueberries (washed and drained if fresh, thawed if frozen)
- 1/2 cup butter
- 1 cup oats
- 1/2 cup + 1 heaping Tbsp. white flour
- 1/2 cup brown sugar
- 1/3 cup + 3/4 cup white sugar (separate measurements)
- 1/2 teaspoon + 1/4 teaspoon cinnamon (separate measurements)
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 8×8 glass baking dish
- Melt butter.
- In a small bowl, mix oats, 1/2 cup flour, brown sugar, 1/3 cup white sugar, 1/2 teaspoon cinnamon, salt, and nutmeg.
- To make the crumbly topping, use a fork to stir the butter into the dry ingredients until crumbly. Set aside, and try to resist the temptation to nibble!
- Preheat oven to 350 degrees F.
- Pour fruit into baking dish and stir in remaining sugar, cinnamon, and flour, plus two shakes of salt from the salt shaker. Carefully stir until evenly distributed.
- Cover with crumbly topping.
- Bake at 350 degrees F for 35 minutes.
- Serve warm or cold. It’s especially delicious with vanilla ice cream on top!
A family recipe, taught to me by my stepmom