Truro Blueberry Crisp

We spent the weekend with Nick’s family in Truro and had a blast. It’s odd to think a short ferry boat ride to another sandy house feels like change but it does. The kids were naked about 95% of the time so we know they had fun. And we adults were not short changed. My mother in law Polly cooked up one of her famous Cape Cod feasts with this perfectly July crisp for dessert. Please summer, don’t ever ever end. I can’t bear the thought.

Polly picked the berries from a friend’s patch down the street so they were tiny and tart. The fresh baby berries and the use of maple syrup in place of white sugar made a balanced crisp – not too sweet. Larger blueberries are not as tart in case your sweet tooth just got nervous.

TRURO BLUEBERRY MAPLE CRISP
ripped from a story in the Provincetown Banner on July 12 by Elspeth Hay
Elspeth notes this recipe is from a book called “The Blueberry Connection”

1 cup old fashioned oats (for GF make sure the oats are certified as such)
1 cup flour (I like to use whole wheat but for GF use your favorite alternative)
1 teaspoon ground cinnamon
a pinch of salt
1 stick organic butter (use 8 tbsp coconut oil for vegan)
1/2 cup maple syrup
4 cups blueberries

Preheat the oven to 350 degrees. Toss together the oats, flour, cinnamon, and salt in a small bowl. Cut in the butter and work it into the mixture with your fingers, then pour in the maple syrup and mix well. Toss about a quarter of the crumb mixture with the blueberries. Spoon the fruit into a buttered dish, then spread the remaining topping over evenly.

Bake for about 40 minutes, or until the topping is golden and the fruit is thick and bubbly. Serve warm with your favorite topper.