There are still a few moments left in these last days of summer to make this delicious Maine blueberry crisp and celebrate Maine blueberries before they disappear from the farmer’s markets for the season.
The recipe is slightly adapted from Maida Heatter’s Book of Great American Desserts published in 1985 and now out of print. My much loved copy is battered and stained from years of baking from it. Her blueberry crisp is one of my favorite desserts, and one that I have made so often for family and friends over the past 29 years living in Maine.
That too, has come to an end. Just a week ago, we said goodbye to Portland and moved hook, line and sinker up to Mount Washington Valley, New Hampshire.
We are excited about new opportunities, and a new area to explore, and having a house with a large kitchen again. We love Maine and will be back often. In the meantime, we can remind ourselves of our love of the coast and the sea, and family and friends that remain close to our hearts with this delicious dessert.
This post was written in partnership with Kennebunkport Resort Collection, a group of luxury and boutique hotels and restaurants in Kennebunkport, Maine. While I was compensated for this story and photographs, it’s 100% my opinion, personality and eagerness to make you a better cook using Maine ingredients!
- 1 quart box fresh wild Maine blueberries
- 1 cup pecans, toasted
- ⅓ cup dark brown sugar, firmly packed
- 3 tablespoons all-purpose flour
- ¾ teaspoon cinnamon
- ⅛ of a whole lemon
- ½ cup all-purpose flour
- ¼ teaspoon ground nutmeg
- ¼ cup sugar
- ½ cup dark brown sugar, firmly packed
- ½ cup (1 stick) unsalted butter, cold, cut into 16 pieces, and refrigerated
- until ready to use
- ½ cup old-fashioned rolled oats (do not use quick oats)
- Pick over the blueberries to remove any tiny twigs or pieces of leaf you might find. I'll be honest -- I hardly ever rinse them first, but if you feel you must, then rinse lightly in a colander, drain, and spread out evenly on a rimmed baking sheet lined with a double thickness of paper towels. Pat dry.
- Meanwhile, adjust an oven rack to the middle of the oven and preheat to 375 degrees. Spread the pecans on a rimmed baking sheet, and bake for 5 to 7 minutes, until fragrant and lightly toasted. Let cool. Now, you can chop them up coarsely if you'd like, but I almost never do.
- Lightly butter a shallow 2 quart glass or ceramic baking dish. I use an 8½ by 14½-inch oval baking dish, but one that is 8 by 11-inch will do just fine.
- In a large bowl, combine the sugar, flour, and cinnamon. Add the blueberries and gently fold together using a large spatula so that all the blueberries are covered with the dry mixture. Scrape the blueberries evenly into the baking dish. Pick out any seeds from the lemon and squeeze about 1 tablespoon of juice over the blueberries. Scatter the pecans over the blueberries in an even layer.
- There are several ways to make the topping and the following is my favorite way: Place a strainer over the large bowl of an electric mixer fitted with the whisk attachment. Place the flour, nutmeg, and granulated sugar in the strainer, and sift into the bowl. Add the brown sugar and stir to mix on low speed. Distribute the cold butter pieces over the flour mixture, and on medium-low speed, combine until you achieve coarse crumbs. It's better if the crumbs are on the larger side rather than too fine. Stir in the oats on low speed. Alternatively, you can, with a food processor, blend together the dry ingredients, drop the butter pieces all over the flour mixture, and pulse about 12 times to achieve coarse crumbs, mix in the oats with a spatula to avoid crushing your beautiful crumbs.
- Sprinkle the topping evenly over the blueberry-nut mixture. Bake for 30 minutes, or until the blueberries are bubbling around the edges, and the topping is fragrant and lightly browned.
- Remove from the oven and let cool until warm before serving with plain or slightly sweetened Greek yogurt, whipped cream, crème fraiche, vanilla ice cream, or whatever your heart desires...
If it is more convenient for you, you may prepare the topping 1-2 days in advance and store in a tightly covered container in the fridge until ready to proceed with the recipe.