The wild Maine blueberry is a magical little thing. So tiny. So delicious. So perfect in every way.
I decided the best use of a pint of blueberries I picked up this weekend was turning them into a Blueberry Crumble. Because the only thing that could make these fabulous little berries any better is to cover them in sweet, buttery crumbles.
Maine Blueberry Cobbler
Adapted from a Whole Foods Recipe
1 pint (about 2.5 cups) wild blueberries
1/2 tablespoon flour
1/2 tablespoon lime juice
1/3 cup flour
1/4 cup sugar
1/4 cup oats
2 tablespoons butter
Preheat oven to 375 degrees. Rinse fruit and drain thoroughly. Put berries in a mixing bowl and add the lemon juice and 1/2 tablespoon flour. Combine, and pour into a pieplate. Combine the remaining ingredients using a pastry blender (or your hands!) until they resemble coarse breadcrumbs. Cover the berries with the topping and bake for thirty minutes until the top has browned and the fruit is bubbling.
1/2 tablespoon flour
1/2 tablespoon lime juice
1/3 cup flour
1/4 cup sugar
1/4 cup oats
2 tablespoons butter
Preheat oven to 375 degrees. Rinse fruit and drain thoroughly. Put berries in a mixing bowl and add the lemon juice and 1/2 tablespoon flour. Combine, and pour into a pieplate. Combine the remaining ingredients using a pastry blender (or your hands!) until they resemble coarse breadcrumbs. Cover the berries with the topping and bake for thirty minutes until the top has browned and the fruit is bubbling.
P.S.
I went to Maine for five days. I absolutely loved every minute of it. Okay, except for the 30 minutes when I was stuck in traffic on I-95. Other than that, it was magic. Stay tuned for the series of Maine photos!
I can't wait to see the Maine photos. I love blueberry pie
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