Ronnie's Notes
When I was growing up my parents had several blueberry bushes in our backyard. I remember those berries were always fat, with a silvery-gray-blue sheen. Every summer my mother would make something delicious with them. The first pickings were always served plain, freshly washed and topped with a blob of sour cream and, of course, sugar.
The rest?
Pie mostly.
Like this one, with a tender, easy-to-make, crumbly streusel top.
Btw, if you don’t wish to bother with a bottom crust, that’s ok. Make this into a “crisp”- place the seasoned berries in a baking dish, cover with the streusel and bake.
Instructions
Place the flour, oats, brown sugar, cinnamon and salt in a bowl and mix ingredients to distribute them evenly.
Add the butter and work it into the dry ingredients with fingertips or a pastry blender until the mixture looks like coarse meal.
Set aside. 6 cups blueberries 1/2 cup sugar 5 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 2 tablespoons lemon juice 1 unbaked pie crust bottom Preheat the oven to 375 degrees.
Mix the blueberries, sugar, flour, cinnamon, salt and lemon juice in a large bowl.
Pour the filling into the pie crust.
Cover the top with the streusel.
Bake for or until golden brown.