This weekend we made our annual pilgrimage to the non-spray blueberry farm 1 1/2 hours from home.
Each time we make the long drive there I put "grow blueberries" (with lots of asterisks in front) on my farm to-do list. But then each year (like the one before) mid-summer rolls around again and with no blueberry bushes at home, we set out once more.
This time my mom went with us and braved the 90 F day to pick berries with the kids and I for a couple of hours. We came home hot and tired, but with thirty-some pounds of berries to eat, jam, and freeze.
I even managed to keep all of my "kerplink, kerplank, kerplunks" inside while my almost teenager picked once more into a small tin pail.
(You're welcome, Sage.)
But the best part came when we got home.
Back in the kitchen, we did what we always do after picking: we made a fruit crisp for dinner.
It's our tradition. Every time we go fruit picking we have crisp (or cobbler or crumble, depending on where you hail from) for dinner.
No meat, no veggies – just dessert. These small but significant traditions are the things I hope they remember.
I know that I will.
Blueberry Crisp Recipe (EF/DF/GF/Vegan)
- 5 C fresh or frozen blueberries
- 1/2 to 3/4 C maple syrup, depending on tartness of your blueberry variety
- 2 Tbsp tapioca flour
- 2 tsp vanilla
- 2 tsp grated fresh ginger root (optional)
- 1/2 C coconut sugar
- 1/3 cup tapioca flour
- 1 1/4 cup gluten free oats or chopped nuts
- 1/2 cup almond flour
- pinch salt
- 1/2 cup melted coconut oil
Preheat oven to 350 F.
Generously butter a 9×13 baking pan.
Combine all fruit layer ingredients in a large bowl.
Taste for sweetness then transfer to prepared baking pan.
Combine topping ingredients and crumble over berries.
Bake for 55 minutes or until topping has become a lovely and toasty brown.
Top with sour cream, yogurt, coconut yogurt, or vanilla ice cream (recipe here for a great, simple, homemade vanilla). So good.
You can find my other blueberry recipes through the links below!