Blueberry Crisp

Blueberry Crisp: At the Beechwood Inn we have our own blueberry patch.  About every other day during the season one of us, and on occasion sometimes even a guest, will go down to the patch and pick fresh blueberries.  We will use the berries fresh but in a good season we will also freeze 40-50 pints of berries to use during the winter in cobblers, muffins and pancakes.

Blueberry Crisp

6 cups blueberries

2 tablespoons brown sugar

2 tablespoons honey
2 tablespoons cornstarch
1 tablespoon fresh lemon juice

Zest from 1 orange and 1 lemon

Pinch of cinnamon and allspice

1 teaspoon vanilla

1/2 cup water

3/4 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup quick rolled oats
1 teaspoon ground cinnamon

pinch of salt

½  cup corn meal
½ cup chilled butter cut into small pieces

Blueberry Crisp: Preheat oven to 375°. Prepare a 13 x 9″ baking dish (do not grease). Spread the fresh  blueberries in the bottom of the prepared baking dish. In a small saucepan over medium heat, combine the sugar, honey, cornstarch and water and lemon juice; cook and stir until thick and clear, then add in the vanilla and zest and pinch of cinnamon and allspice. Pour over, then gently stir in the cooked mixture with the blueberries. In a bowl, combine the flour, rolled oats, brown sugar, corn meal and cinnamon. Cut in the butter with a pastry blender or 2 knives or pulse in a food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture and pat onto surface Bake at 375° for 30 – 40 minutes or until bubbly and the crust is golden brown.  At breakfast we serve this with yogurt in the evening we will pair it with homemade ice cream.