Sudbury’s Wild Blueberries and Alice’s Blueberry Crumble Recipe

1 Aug
Buckets of Blueberries

Buckets of Blueberries

Last weekend, three of us made the four hour drive up to Sudbury to visit a friend and forage for wild blueberries.  I didn’t know what to expect (nor did I have a single clue what a blueberry plant even looked like) but I did suspect that I would end up eating three berries for every one I put into my bucket.  I was fully prepared to leave looking like Roald Dahl’s Veruca Salt.

Sudbury the city may not be a tourist hotspot (as evidenced by the poor condition the city is in – businesses seem to be alive but the buildings are outdated and roads are crumbling) but the Canadian Shield surrounding it is gorgeous. The pines, lakes, bogs, and rock formations are breathtaking.  We are incredibly fortunate to be Canadians.

Shield!

Shield!

We had a great time.  It’s hard not to when you’re in a beautiful forest, by a beautiful cascade, picking fresh tasty blueberries.

So what did I do with some of my foraged blueberries?  Make a blueberry crumble of course.

Alice's Blueberry Crumble!

Alice’s Blueberry Crumble!

Alice’s Blueberry Crumble (plagiarized from various Internet recipes…shhh!)

  • 4 cups of washed blueberries
  • 1/2 cup of fancy pants vanilla bean white sugar you made from a 1999 Martha Stewart magazine you read at the dentist office (or 1/2 cup of regular white sugar and a tablespoon of vanilla extract I guess?)
  • 3 tablespoons of fresh lemon juice (and optional lemon zest)
  • 2 tablespoons of corn starch
  • 1 cup of water
  • 3/4 cup of brown sugar
  • 3/4 cup of all purpose flour
  • 1 cup of oats
  • 1 stick of butter cut up into bits or half melty at room temperature
  • 2 teaspoons of cinnamon (OR if you’re like me you accidentally used pumpkin pie spice and nobody could tell….)

Preheat your oven to 350 C.  If you’re like me, you’ve been using your oven as a storage facility so make sure you take out your pans and magazines and hidden stash of cookies.

Dump your blueberries into a large glass pie dish or casserole.  If you just washed your blueberries, gently dry them with a tea towel.  Resist the urge to eat them because this recipe will KNOW if a SINGLE blueberry is missing.

In a small saucepan, dump your vanilla sugar, lemon juice, corn starch and water.  Bring that to a gentle boil, whilst continuously stirring.  Once it’s thickened and translucent, pour it evenly over all your blueberries.  Don’t be embarrassed about using corn starch.  Cheaters always prosper in an Alice recipe.

In a medium sized mixing bowl, dump your brown sugar, flour, oats, cinnamon (cough-or pumpkin pie spice-cough) and butter.  Get in there with your hands.  Work out your day’s stresses.  Mix ‘er all up. Smash.  Moosh.  You got it.

Sprinkle the crumble mixture on top of your blueberries.  Covertly eat some of the crumble mixture.  Debate whether half of this mixture would be enough because damn this tastes like oatmeal cookie dough and you haven’t had dinner yet…

Put it in the oven and put on an episode of House of Cards (bake for about 35 minutes).

I love hot crumble so I kinda ate it about 15 minutes as soon as it was out of the oven.  It was a bit watery.  BUT once it ‘set’, it was beautiful.  Almost too pretty to eat.  The pie was Pinchy and I was Homer.

I paired it with vanilla ice cream but I also have a jar of fancy pants lemon curd which would probably also go well with it.  Also nothing wrong with fresh whipped cream.  Do it.  You deserve it.

 

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