simply delicious Carolina’s most beloved fruits. When you make this recipe, I hope it reminds you of spending time with friends and sharing your blueberry recipes.
BLUEBERRY CRISP Servings: 9 servings Prep Time: 15 minutes with Rynn Hennings
www.thehouseofelynryn.com
D
Cook Time: 45-50 minutes
id you know that blueberries are native to North America? They have always been a summertime staple at my house, so I took it for granted that the whole world was familiar with them. This changed several years ago when I visited the Gardner Museum in Boston with a friend from the U.K. This beautiful museum had a glassed-roof courtyard with plants growing everywhere, including a small bush with berries that I said reminded me of blueberries. My English friend was puzzled by my statement and told me she had never heard of blueberries. I couldn’t believe it! So, later that day, we bought some blueberries. I was sure she would laugh and say she knew them by another name, but instead, she said she had never seen them before.
Ingredients for Filling
Since that day at the museum, North American blueberries have become more readily available in England and the rest of the world. The U.S. is the largest grower of blueberries, and North Carolina is one of the top 10 states for commercial blueberry production.
Ingredients for Topping
Fresh summer blueberries often remind me of a beautiful museum and the day I introduced a friend to one of North
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6 cups fresh blueberries (see Sweet Tips below for using frozen blueberries)
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¼ cup brown sugar, packed
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2 ½ tablespoons all-purpose flour
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2 teaspoons vanilla extract
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2 teaspoons lemon juice
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3 tablespoons butter, melted
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3 tablespoons water
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Cooking spray
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1 ½ cups all-purpose flour
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1 cup granulated sugar
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¼ teaspoon salt
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1 ½ sticks unsalted butter, softened
Directions for Filling 1. Preheat the oven to 375 degrees F. 2. Spray a 10-inch round deep baking dish (or equivalent size) with cooking spray. Evenly distribute the blueberries around the bottom of the baking dish. Mix 2 ½ tablespoons of flour and ¼ cup of brown sugar and sprinkle over the blueberries. Add the vanilla, lemon juice, and water to the melted butter and drizzle over the berries. Set the baking dish aside while you work on the topping.
Directions for Topping 1. In a food processor, add the flour, granulated sugar, and salt and pulse to mix. Cut the butter into chunks and place them (spread out) into the food processor. Process until the mixture forms a sticky dough. (If you do not have a food processor, work the flour and butter either by hand or with a mixer. Start by mixing the butter and sugar and then add the salt and flour.) Add the dough by spoonfuls over the blueberries in the baking dish. 2. Bake for 45-50 minutes or until golden brown and the crust in the center of the pie is cooked. If necessary, place a sheet of aluminum foil over the pie during the last 10-15 minutes of baking to keep it from over-browning. 22 • SURRY LIVING August 2022 Issue
