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Blueberry Apple Crisp

Recipe adapted from Highbush Blueberry Council

Serves 12


2 cups old-fashioned oats

1 cup flour, divided

1 cup sugar, divided,

2 teaspoons ground cinnamon

½ cup (1 stick) butter, cut into small pieces

½ cup pecans or walnuts, coarsely chopped

32 ounces frozen blueberries

8 cups peeled and cubed apples


Preheat oven to 375 F. Lightly grease a 4-quart baking dish or 12 ramekin. To prepare topping: in a medium-sized bowl, combine oats, ½ cup of the flour, ½ cup of the sugar and cinnamon. Add butter. Between fingers, rub butter with dry ingredients to form coarse crumbs. Stir in nuts. To prepare filling: in a separate, large bowl, toss blueberries and apples with the remaining ½ cup sugar and ½ cup flour. Pour blueberry-apple mixture into prepared baking dish. Sprinkle the topping evening over the fruit. Bake until apples are tender and topping is golden, about 50 minutes if using a large baking dish or 20-30 minutes using ramekins. Serve warm, with yogurt topping, if desired.

Be good to the land and the land will be good to you.

Philip James JONES, FARM FOUNDER, 1821-1912