Today we went blueberry picking. Blueberry picking here in Michigan is a family tradition. My husband remembers picking blueberries as a child. This blueberry patch has rows upon rows of bushes that sag under the weight of huge blueberries…berries as big a your thumb! Today we learned that this is the last summer for this blueberry patch. Next summer, the patch will have been bulldozed and sold off. I can’t tell you how sad I am about this. Today, in 15 minutes, we picked 12 pounds of blueberries (as big as your thumb!) and every one will be deliriously sweet.
So tonight, we’re having blueberry crumble. This recipe is the second favorite (after fresh blueberry pie–see fresh peach pie recipe) but it is still a grand tradition. Today, I rummaged through the one mouse-proof cupboard in the cottage for the recipe for blueberry crumble and I came up with three different copies of the same recipe (each written in a different, but familiar, hand).
- 1 c. flour
- 3/4 c. brown sugar
- 3/4 c. white sugar
- 1/2 t. cinnamon
- 1/2 t. nutmeg
- 1/2 t. salt
- 5/8 c. cold butter
- oatmeal (optional–about 1 cup)
Fill large crockery bowl with blueberries (approximately 5 cups). In the food processor (or by hand) mix the above ingredients until crumbly. Spread crumbly mixture over top of blueberries and back at 375° until brown and bubbly.
I know from talking to great grandma before she died that this recipe has been a mainstay since about 1915. A good blueberry crumble almost always warrants a last-minute invitation to the neighboring cottage or the cousins down the road.