Friday, July 24, 2009

martha moments: happy berry crisp

we are fortunate enough to live right down the road from the happy berry, a berry farm that is just the coolest little place. it's fun to decide that you want to bake a blackberry cobbler or a blueberry pie and just be able to walk down there and pick whatever you need. i am trying to buy more local food, not only to support the local farmers here, but because of the sheer fulfillment of knowing how fresh and good it really is.

jeff and i went down to the farm wednesday and picked almost 5 lbs of plump, juicy, sweet blueberries. we would pick a handful and gobble them up just as soon as we picked em! needless to say, we had to contribute to the "sin bucket." it says if you eat so many off the bush that you feel guilty about it, you might feel led to contribute to the sin bucket. so we did. :-)

i made a blueberry crisp that was out of this i thought i'd post the recipe for everyone. this recipe epitomizes summer! and if you live anywhere near the SC upstate, make sure to swing by the happy berry. i promise you'll be glad you did!

Happy Berry Crisp


  • 6 cups fresh blueberries, rinsed and lightly dried
  • 1 tablespoon cornstarch
  • 1/4 cup sugar
  • Pinch salt

Topping Mixture:

  • 1/2 cup all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/4 cup packed light brown sugar
  • 1/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup chopped pecans
  • 1/2 stick room temperature unsalted butter, cubed
  • Whipped cream or ice cream, for topping


Preheat oven to 375 degrees F.

Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.

Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.

Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and/or whipped cream.