Ported Blueberry Crisp
Ned has made this for numerous July and August celebrations, most consistently Del1a's birthday. The blueberries are frequently hand-picked from under the power lines in Hyannis (blocked off as of this summer) or from the shores of Lake Olivia in Limington, Maine. If the birds get there first or the leaches are too threatening, they come from the Portland farmer's Market. Wild blueberries are highly suggested. New Jersey berries are a different thing entirely and the results are not guaranteed.
Ingredients
4 cups blueberries, cleaned and picked over
1/4 cup Ruby Port i
2 tbsp flour
3/4 cup flour, sifted
3/4 cup light brown sugar, firmly packed
1/2 cup butter, cut into bits
Instructions
In a well buttered shallow 1-quart ceramic or glass baking dish, combine blueberries, 2 tbsp of flour and port. In a bowl combine 3/4 cup flour and sugar and add butter. Blend the flour mixture until it resembles meal. Sprinkle the flour mixture evenly over the berries. Bake in middle of 375 degree oven for 30 to 40 minutes or until top is golden and blueberries are bubbling. Serve the crisp warm with vanilla ice cream (or for a special treat, serve it with Lemon Milk Sherbet, on the next page).
FROM The Original Binder · 1981-2017
From The Original Binder — the canonical edition.