I spent the 4th of July on blueberry hill.
After picking a few containers of berries, and later cutting down several stalks of rhubarb growing at the bottom of the hill, I sugared the lot (with a nectarine or two thrown into the mix).
I topped it with this Polenta Crisp Topping recipe from David Lebovitz and after an hour in a 325 F oven, there emerged a fruit crisp of the darkest purple imaginable – crisp and fruity and syrupy all at the same time. Ooh la la. Happy Bastille Day.
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