05 Sep Blueberry Lemon & Thyme Crisp in a Jar
As part of my daily ritual, I read all of my favorite food blogs. It’s like brushing my teeth. I have to do it, otherwise I feel all weird and fuzzy for the rest of the day. And all summer long my imaginary blog friends have been knocking my socks off with recipes for ice cream, popsicles and various berry pies, cobblers and tarts. Glorious, summery things.
But something has gone awry. Suddenly I’m seeing a plethora of posts about the end of summer. And pumpkin recipes. What?!
Apparently in some parts of the country the days are getting shorter, and the weather cooler.
Not in my part.
Welcome to Austin, TX, folks. Land of the 8 month summer. Down here we are dreaming longingly of days with high temperatures under 95 degrees. Please weather gods, we need a break from the heat.
Truthfully, I’m only half complaining. I’m actually warm weather’s #1 fan. In a few months, when all you northerners are snowed in, I will be skipping around town in a lightweight jacket thanking my lucky stars that I live in the south.
Because snow causes hypothermia. And hypothermia causes death. It’s science, people.
This Blueberry Lemon & Thyme Crisp in a jar is perfect for an end-of-summer, last-hurrah-with-fresh-blue-berries picnic. Bake it, replace the lid and throw it in a to-go bag with some cold fried chicken. Enjoy the great outdoors while you can still wear a short-sleeved shirt without risking death by snow.
I debated making this recipe with thyme or lavender, but the unavailability of lavender at my local market quickly made the decision for me. The lemon’s brightness adds a lovely citrus contrast to the woodsiness of the fresh thyme, marrying to perfectly complement the slightly sweet, slightly tart blueberries. The brown sugar and oat crisp topping adds just the right amount of crunch to balance out the juicy, baked blueberries. Feel free to substitute lavender for the thyme if you prefer.
Note: You may want to alter the sugar content based on the sweetness of your berries. The original recipe called for ½ cup but I reduced to ¼ cup to allow more of the tart sweetness of the blueberries to shine through.
- 1 pint blueberries
- 1 tbsp corn starch
- 1/4 cup sugar
- 3/4 cup water
- 1 tbsp lemon juice
- 1/4 tsp vanilla
- 1 tsp lemon zest
- 1 tsp fresh thyme
- 3/4 cup flour
- 1/2 cup oats
- 3/4 cups brown sugar
- 6 tbsp butter, melted
- 4 wide-mouth, half pint mason jars
- Preheat oven to 350. Grease jars and set aside.
- In a small saucepan over medium heat combine the sugar, cornstarch, water, and lemon juice; cook until thick and clear, stirring occasionally. Once clear, add in the vanilla.
- Remove from heat and mix in blueberries. Add lemon zest and combine.
- In a medium bowl combine flour, oats, brown sugar, and butter. Mix with your hands until crumbly.
- Divide the blueberry mixture between the four greased jars and top with brown sugar mixture.
- Place jars on a cookie sheet and bake for 30-35 minutes or until blueberries are bubbly and the topping is golden brown.
- Garnish with fresh thyme and serve.
Adapted from Food.com