Louise Tate King’s Blueberry Crisp

A favorite of blueberry grower Susan Murphy, this recipe was first printed in The Martha’s Vineyard Cookbook by Louise Tate King and Jean Stewart Wexler (The Globe Pequot Press, 1971). It appeared in Martha's Vineyard magazine in 2013 in an article by Catherine Walthers.

Serves 6

• 3 cups fresh blueberries
• 1/2 cup sugar
• 1/4 teaspoon mace or nutmeg
• 1/4 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon zest
• 3/4 cup all-purpose flour
• 1/2 cup sugar (may substitute brown sugar)
• 6 tablespoons butter, softened
• 1/4 teaspoon salt
• 1/4 cup nutmeats, chopped (optional)
• Sweetened whipped cream or vanilla ice cream for serving (optional)

1. Preheat oven to 350 degrees. Place blueberries in a mixing bowl. Add sugar, spices, lemon juice, and zest; mix lightly. Place the mixture in a shallow 1- to 2-quart casserole or baking dish.

2. Prepare the crumb topping as follows: In a mixing bowl, combine the flour, sugar, butter, and salt. With your fingers or a pastry blender, work these ingredients to a crumbly consistency. Sprinkle over the berry mixture, and add nutmeats, if using.

3. Bake 30 minutes, or until the topping is nicely browned and the fruit is tender. Serve with sweetened whipped cream or a scoop of vanilla ice cream.