BLUEBERRY CRISP WITH CANDIED LEMON PEEL
Summer in Bucks County, Pennsylvania means you’ll find us at our local orchards and farm markets loading up on the irresistable seasonal fruits and vegetables we’ve been craving all year. In July we get especially excited about blueberries and just can’t stop eating them right out of the cartons, which is a problem since we’d ideally like to have enough left for smoothies, desserts and cocktail recipes.
Solebury Orchards in New Hope has a wonderful pick-your-own blueberry field and we’ve found no better relaxation therapy than spending an hour or two getting lost in the rows of bushes, focused on nothing but the task at hand. Also there is the added and unexpected entertainment of listening to other people’s hilarious or inappropriate conversations. Cracking up every time we hear the same kid call out again, “Dad, look at this blueberry I found!” Listening to two siblings reviewing each other’s baskets to decide who picked more. Overhearing another couple’s spat about who’s not picking the ripest berries, and do they really have to go to that party tonight at what’s-her-face’s house? I may already have enough material for a short story compilation called Conversations Overheard While Blueberry Picking which, once it’s published, you will want to read while enjoying one of Paul’s blueberry cocktails currently in development.
Crisps are great recipes for berries and other fruits because number one, they are very easy to make and, number two, they allow the fruit’s fresh flavor to take center stage while adding just a bit of cookie-like crunch on top. We especially like ours with an oatmeal cookie like crunch. Adding candied lemon rind as a garnish adds a fun tart flair to this dessert and a complementary, almost necessary, splash of yellow that looks great with the purple berry juices. You can skip the ice cream if you want but really, you shouldn’t.
~ Andrea J. Bartholomew