We're thick into blueberry season in Vermont. And we've had everything blueberry - from muffins to mojitos. Blueberries are beloved in all kinds of ways, sweet and savory. But there's nothing like the old fashioned way: a warm Blueberry Crisp with vanilla ice cream melting all over it. This recipe is a great way to use up all those berries you've picked and a delicious ending to a late, summer supper. A crisp, cold glass of Lakeview white and an Adirondack chair are all you'll need.
Blueberry Ginger Crisp
Filling: 5 cups blueberries, rinsed 1/2 cup sugar 1 Tablespoon cornstarch Zest of 1/2 lemon Juice of 1/2 lemon
Topping: 1/3 cup brown sugar, packed 1/3 cup flour 1/3 cup quick cook oats 1/3 cup graham crackers, finely crushed 1 teaspoon cinnamon 1 teaspoon ground ginger 3/4 stick butter, softened 2 Tablespoons crystallized ginger
To prepare filling: In a large bowl, combine blueberries, sugar, cornstarch, lemon zest and juice and toss gently. Pour filling into a buttered baking dish or pie plate.
To prepare topping: In a large bowl, combine brown sugar, flour, oats, graham cracker crumbs, cinnamon and ginger. Add softened butter and mix with your hands until the butter is worked in and the topping is crumbly. Fold in crystallized ginger.
Cover the berries with the topping mixture, leaving a small margin of blueberry showing around the edge. Bake uncovered at 375 degrees for approximately 30 minutes, or until the topping begins to brown and the berries are bubbling. Allow to cool slightly before serving. Top with vanilla ice cream and serve with Shelburne Vineyard Lakeview White. ~Lisa