Summer here starts with berries… as soon as the strawberries are ripe enough to be picked the warm weather sets in and Spring is in full bloom. But, when the blueberries are ripe enough to pick you know the Summer months have arrived.
We transplanted blueberry bushes several years ago from a local farm that was building a house on the property and needed them removed. They’re beautiful bushes and all of them survived the transplant, which I’m grateful for.
There’s a lot you can do with blueberries which I will get to soon but the first thing that has to be mentioned is how to SAVE the blueberries from the birds, squirrels, rabbits, coyotes, deer, possums and all the other creatures that venture onto our property and think we planted these berries specifically for them! Newsflash, we didn’t!
We’ve tried multiple avenues but this has by far been the best option. We started with larger netting but realized pretty quickly that the wider netting hurts the animals. They get tangled and it just wasn’t what we wanted. I want blueberries but not at the expense of the sweet birds and rabbits. So we worked through several different types of nets and systems. This PVC set up, with rebar, is perfect and the fine mesh netting is safe for the wildlife in our yard.
Thankfully, each season we are lucky enough to harvest enough blueberries to fill the freezer for the winter. We eat our fair share of them first but one of our favorite things to make with them is Blueberry Crisp.
This Blueberry crisp is wonderfully flavorful and crunchy on top with a blueberry filled center. It’s simple enough to make and uses the simplest of ingredients. The recipe below uses all of the necessary ingredients to make this a delicious gluten-free and dairy-free dessert option.
Blueberry Crisp
Ingredients
Equipment
Method
- Set oven to 350°
- In your medium mixing bowl, combine the butter, oil and sugars. Whisk until well combined.2 sticks Dairy Free Butter, melted, 2 tbsp Avocado Oil, 1 cup Cane Sugar, 1 cup Brown Sugar
- Add flour and salt and mix well using the sturdy spoon. Mix until you have a crumbly consistency.3 cups Gluten free flour, 2 tsp Salt
- Measure two cups of the dough into your 9×13 pan. Press evenly onto the bottom of the pan.
- Spread your blueberries over top of the dough into your 9×13 pan. Sprinkle with the 1/2 cup of cane sugar.2 pints Fresh blueberries, washed, ½ cup Additional Cane Sugar
- Top the blueberries with the remaining dough crumbles, spread them somewhat evenly over the top of the blueberries.
- Cook for 40-45 minutes or until the top crumbles have browned slightly and the blueberries have mostly burst.
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