Blue-barb-arine Crisp
3 cups blueberries
1 large nectarine
1 cup diced fresh rhubarb
1 cup sugar
3 tbs. cornstarch
1 cup old fashioned rolled oats
1/2 cup brown sugar
2 Tbs vegetable oil
Grease an 8 inch casserole. Put the fruit into it. Combine the 1 cup sugar and cornstarch then stir it into the fruit. Mix up the oats, brown sugar and oil to make a crumb topping. Sprinkle this on top. Bake for about 40 minutes at 350, until it's bubbling well, all the way to the centre.
While the crisp was baking, I made salads to go with supper. I used blueberries, of course.
The panic I had felt earlier at the prospect of storing huge quantities of fresh blueberries subsided as I smelled the crisp baking in the oven, and looked upon the beauty of the bowls of salad. Now I just have to figure out how to fit 45 pounds of frozen blueberries into the big freezer downstairs.
Ah well, life is sweet. Alex picked up a box of ice cream to go with the crisp after supper. We are blessed with abundances all around.
question: did you buy, pick, or grow your blueberries?
mompoet - happy and blue!
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