Friday, August 12, 2011
Going Going Gone….!
As you read this I am on the airplane winging my way to the east coast and my vacation and will return on the 19th for SITS Chicago Bloggy Boot Camp. I wanted to share some of my favorite summer and vacation recipes with you while I am living it up on the beach in Nantucket. There are always a few special summertime foods that so I look forward to enjoying every summer, my Mom's Blueberry Crisp is fantastic.
Especially this time when she made it with the blueberries we picked at the blueberry farm. The tart berries and the sweet and crumbly crust make the perfect combo when paired with a creamy vanilla ice cream. Growing up I loved to creep into the kitchen when no one was around and pick off sneak itty-bitty bits of hot crumbly crust and little bits of cooked blueberries.
My Mom's Amazing Blueberry Crisp
6 cups blueberries
1 tablespoon instant tapioca
1½ cups plus 2 Tablespoons sugar
1½ cups all purpose flour
¼ cup cold butter (1 stick) cut into ½" chunks
1 tablespoon lemon zest
Preheat the oven to 375˚F
Mix blueberries with 1 Tablespoon tapioca and 2 Tablespoons sugar.
Pour into a 9“ x 13” baking pan (not metal)
Mix flour, sugar, and butter and toss. Pinch butter into firm flakes. Rub dough between hands to form coarse meal and golden color. Add lemon zest. Squeeze into clumps and crumble over berries. Bake 35 minutes or until bubbly.
Serve with vanilla ice cream or custard.