“Do I need to use ceramic or cast iron? I texted Trina Gregory from Se7enbites, which I am lucky to be counted among the various baking knowledge banks. On this night I had to do a retreat.
My radar was loaded with blueberries. But this wasn’t a problem.
I love blueberries.
In fact, at this moment I’m typing between Greek yogurt bites. There they’re stuffed with a ton of fresh blueberries (and stuffed with some coconut-coated cashew nuts that I’ve hit a spoon from Publix for texture.
It’s tasty. But to hit the point, I’ve been eating this outside for a few days since I baked 4 cups worth of value. It is currently perfect for central Floridians.
It’s blueberry season!
Around our fair subway, beautiful bright blue blueberries bursting with antioxidants are blooming on bushes not too far from where you are reading this. It’s a great opportunity to support your local farm (and your immune system) while enjoying some amazing outdoor activities.
I’m a fruit picking fan. Too often, I eat all the fruit before I can do anything with it. Also, too often, when I leave it alone, it’s just right. But are the fruits crispy? The ripe bakeries on the planet can benefit from their simplicity. And the most time-consuming thing (where I fit in the photo) is equally possible.
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And from Delish, a crisp recipe of blueberry for the worst bakeries in the world and the busiest people in the world, everything gets caught up in one.
Like me, if you want to talk about Central Florida’s amazing farmer community, you can also use it as a starting point.
I wanted to use cast iron for my rustic and fun photos, but I was worried that the pot would get too hot and burn blueberries. Also, this recipe called for 6 tablespoons of butter, which was literally what I had in the fridge and had already passed nearby for the supermarket (see its “most time-consuming” comment here).
Gregory reassured me, suggesting that I lowered some temperature (350 degrees) and baked for longer (1 hour). That worked. But in the end, I think this crispy thing worked, even on cast iron, with the original instructions in the recipe. Still, it’s safer than sorry.
As for the recipe, it was perfect, but I played a little anyway.
I had planned to add a few other nuts to my topping mix that I already wanted almonds, but when I saw coconut cashews on Publix I imagined they would add them and take them home and take them to Pritos. delicious. (If you have leftovers, the Greek yogurt is delicious.)
In fact, the only thing I do next is twice as much as the topping, although there will be next time. Because fruits with clear fruits are literally quite special.
Send us your success story. This is the keeper.
Do you want to reach out to me? Find me on Facebook, Twitter, Instagram @Amydroo or the Osfoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com. Join Let’s Eat, Orlando Facebook Group for more foodie fun.
blueberry? u-berry!
Central Florida is blessed with blueberries during this time of year. You can also find it at a local grocery store, but you can probably find smaller, locally operated fruit stands, but the blueberries are crisp (or a handful of those on grains) that claim to taste better if you choose them yourself. Bonus include fresh air, fun for family, and ridiculously fresh berries. Here are some places to get more than a handful.
Amberbrook Farms: Eustis is preparing for the 4th Blueberry Festival (weekends: 10am-5pm, April 5-13, $15). The festival includes many picking opportunities such as sunflowers, zinnias, yes, blueberries, and more. Lots more. Tickets online at amberbrookefarms.com/4th-nual-blueberry-festival at $2 discount. Located at 36111 County Rd 44a in Eustis.
Lonely Oak Blueberry Farm: This humble Winter Haven operation begins its season on March 21st and will be open until Friday until further notice if you follow us on Facebook (facebook.com/ron.mattson.16). Berries are $5 per pound and only cash. Located at 2851 Thornhill Road in Winter Haven.
Blueberry Hill Farm: Here, in the lush Clermont Clermont, there is a thrill on Blueberry Hill, and buckets of these gem-like fruits are available by hand. Plus, they are organic. For upcoming pick dates this season, visit BlueberryHilorganics.com in May. Located at 5000 Berry Groves Road in Clermont.
Southern Hill Farms: This Clermont operation has been running blueberries for commercial harvests since 2010 and four years later, opening a patch of local U-Picks. Check our website and calendar for blueberry-related events: SouthernHillFarms.com. Located at 16651 Schofield Road in Clermont.
The best blueberry crisp recipes
Courtesy Del
material
For filling blueberry
Blueberry 4 1/2 cup
1/2 cup granule sugar
1 tablespoon of cornstarch
1 tablespoon lemon juice
1 tsp lemon peel
Vanilla ice cream for serving
For crisp toppings
1/2 cup of all-purpose flour
1/2 cup rolled oats
1/2 cup sliced almonds
1/2 cup packed brown sugar
1/2 tsp Kosher salt
1/2 tsp Grand Cinnamon
1/2 tsp powdered inger (optional)
6 tablespoons of melted butter
Instructions
Make the filling: Preheat oven to 375°. In a 10-inch oven-proof pan or square baking dish, throw blueberries with sugar, cornstarch, lemon juice and lemon rind. Make a topping: In a large bowl, whisk with flour, oats, almonds, brown sugar, salt, cinnamon and ginger. Using a hand or fork, incorporate the melted butter into the flour mixture until the mixture is pea-sized chunks. Sprinkle the toppings over the blueberry mixture and bake until the berries are frothed and the toppings are golden brown for 40-45 minutes.
Storage: Leftovers can be covered at room temperature for up to 2 days or in the fridge for up to 6 days. If you want to freeze it, store it in an airtight container to last up to 5 months.
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