Last weekend we went blueberry picking in Michigan. We now have 5 pounds of these delicious berries to enjoy. After setting aside about a pound to eat this next week, we froze the remaining berries. Here’s how: rinse berries in a colander and allow to thoroughly drain while picking out any leaves and stems. Place these berries in a single layer onto a baking sheet. Place in freezer and allow to freeze, about 3 hours. Pour frozen berries into a container and seal with a lid. Store in the freezer. Now we can enjoy these berries all year long in smoothies, muffins, pancakes, and even desserts.
Here is one of our favorites that can be made with all blueberries (2-1/2 cups) or mixed with other berries as described here:
Triple Berry Fruit Crisp (serves 6)
1 cup fresh blueberries
1 cup fresh strawberries, sliced
½ cup fresh raspberries
1 tablespoon sugar
Juice of half lemon (1 tablespoon)
1 teaspoon lemon zest
3 tablespoons whole wheat flour
½ cup rolled oats
¼ cup slivered almonds
¼ cup canola oil
¼ cup brown sugar
¼ teaspoon cinnamon
Preheat oven to 350 degrees. Spray small baking cups (ramekins) with cooking spray. Set aside. In a bowl, combine berries, sugar, lemon juice and zest, and 1 tablespoon flour. Mix to combine. Divide evenly amongst the baking dishes.
Combine 2 tablespoons flour, oats, nuts, oil, brown sugar, and cinnamon. Mix well. Sprinkle this topping evenly over the baking dishes. Bake in center of oven until golden and bubbly, 20-25 minutes. ENJOY!!