Toward the end of every summer, my family and I abandon New York City for my parents’ Massachusetts farmhouse, where the fields out back are lined with blueberry bushes. Some years the crop is tiny. Other years it is so good we are overwhelmed, calling up visions of Lucille Ball wrapping chocolates in the candy factory.
One summer, my uncle Steve — in a noble but ultimately futile effort to handle the abundance — designed and engineered his own “blueberry holding unit.” He hung an empty tennis can on a string around his neck, freeing up both of his hands, which allowed for simultaneous nonstop two-handed picking. Eureka!
This was nice for his picking, but it didn’t do much for the problem of what to do with all those blueberries! So I scrambled to dream up recipes such as this one, which is more about the berries than the crust.
And that has an added benefit. Not only does a berry-centric dessert use up a berry abundance, it also produces a healthier dessert. In most pies and baked treats, the bulk of the fat and calories come from the crust or cake involved. Even when sweetened, the fruity filling tends to be pretty healthy.