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Blueberries

Bonkers for Blueberries

Taking their cue from Native Americans, early settlers of America introduced blueberries into their diets when other food sources were scarce. Mocking their British roots, the first colonists added blueberries to traditional English fruit and dough puddings and renamed them "buckle," "grunt," and "slump." During the Civil War of the 1860s, blueberries were collected, packaged, and sent to Union troops for use as a food staple. The pale, powder-like protective coating on the skin of blueberries is called "bloom." Blueberries contain more antioxidants than most other fruits or vegetables and may help prevent damage caused by cancer, heart disease, and Alzheimer's. Did you know…The annual harvest of North American blueberries would cover a four lane highway from Chicago to New York if spread out in a single layer!

Blueberry Crisp

  • Ingredients

    4 cups blueberries, fresh or frozen
    1 1/2 tbsp sweetener of choice
    optional 1 tbsp cornstarch
    1/3 cup flour
    1/2 cup rolled or quick oats
    1/4 cup sugar, unrefined if desired
    1/2 tsp cinnamon
    6 tbsp butter or oil

  • Additional Information

    Total Time: 30m
    Yield: 4-5 servings

Additional Information

Additional Information

Total Time: 30m
Yield: 4-5 servings

Ingredients

4 cups blueberries, fresh or frozen
1 1/2 tbsp sweetener of choice
optional 1 tbsp cornstarch
1/3 cup flour
1/2 cup rolled or quick oats
1/4 cup sugar, unrefined if desired
1/2 tsp cinnamon
6 tbsp butter or oil

Directions
  1. Preheat oven to 375 F. Grease an 8×8 pan (or double the recipe for a 9×13). If using frozen berries, thaw first.
  2. Combine berries, sweetener of choice, and optional cornstarch, then spread into the pan.
  3. Combine all remaining ingredients except butter in a mixing bowl.
  4. Cut butter into the dry ingredients with a fork or pastry cutter until small crumbles form. (If using oil, simply stir it in.)
  5. Sprinkle the crumbles evenly over the berries.
  6. Bake on the center rack 25-30 minutes or until bubbly and lightly browned. Let cool before serving, as it thickens while it cools. The crumble will also thicken overnight. Store leftovers covered in the fridge, or they can also be frozen.
  7. Serve either hot or cold.
Blueberry Crisp

  • Ingredients

    4 cups blueberries, fresh or frozen
    1 1/2 tbsp sweetener of choice
    optional 1 tbsp cornstarch
    1/3 cup flour
    1/2 cup rolled or quick oats
    1/4 cup sugar, unrefined if desired
    1/2 tsp cinnamon
    6 tbsp butter or oil

  • Additional Information

    Total Time: 30m
    Yield: 4-5 servings

Additional Information

Additional Information

Total Time: 30m
Yield: 4-5 servings

Ingredients

4 cups blueberries, fresh or frozen
1 1/2 tbsp sweetener of choice
optional 1 tbsp cornstarch
1/3 cup flour
1/2 cup rolled or quick oats
1/4 cup sugar, unrefined if desired
1/2 tsp cinnamon
6 tbsp butter or oil

Directions
  1. Preheat oven to 375 F. Grease an 8×8 pan (or double the recipe for a 9×13). If using frozen berries, thaw first.
  2. Combine berries, sweetener of choice, and optional cornstarch, then spread into the pan.
  3. Combine all remaining ingredients except butter in a mixing bowl.
  4. Cut butter into the dry ingredients with a fork or pastry cutter until small crumbles form. (If using oil, simply stir it in.)
  5. Sprinkle the crumbles evenly over the berries.
  6. Bake on the center rack 25-30 minutes or until bubbly and lightly browned. Let cool before serving, as it thickens while it cools. The crumble will also thicken overnight. Store leftovers covered in the fridge, or they can also be frozen.
  7. Serve either hot or cold.