Old Fashioned Elder Blueberry Crisp

If you hang with us in RI over ‘Mona you have had this bowl of deliciousness.   There is never anything left over, especially if Henry Milder is visiting.

Contributor: John Elder

Serves 8-10 people

•  4-5 pints Blueberries
•  1 Cup Flour
•  1 Cup Sugar
•  1/4 teaspoon cinnamon
•  Pinch of Salt
•  1 stick butter
•  1/2 pint Heavy whipping cream
•  1.4 teaspoon Vanilla
•  Maple syrup

Rinse blueberries in a colander and place in an 8”x8” pyrex baking dish.
• In a bowl, combine flour, sugar, cinnamon and salt.
•  Place butter on top of mixture. Using pastry knives or two regular knives chop butter into small
pieces into the flour mixture until it resembles course cornmeal.
•  Gently spread mixture on top of blueberries.

• Bake at 425 degrees until top is brown, approximately 45 minutes.

•  In a separate bowl, add a half pint of heavy cream, 1/4 teaspoon of
vanilla and a splash of syrup.
•  Using a whisk, whip until it has the  desired consistency. It’s much better to whip by hand so you can control  the consistency.
•  Scoop Blueberry crisp into bowl and top with whipped cream.

We wish we knew so we could thank them.

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