When a friend first gave me her recipe for blueberry crisp, I had never heard of Annisquam. For some reason, I thought Annisquam was some place up in Maine.
It’s not – Annisquam is a beautiful waterfront village in Gloucester, Massachusetts. We visited one of its private beaches with friends on a beautiful summer day.
The next day, I realized where I’d heard the word before … in the title of one of my favorite recipes.
I’ve made Annisquam Blueberry Crisp with fresh blueberries in August and with frozen ones in January. I’ve made it with wheat flour and with gluten-free flour. Though the texture may vary slightly depending on the type of flour, it’s always yummy. The port is the secret ingredient.
Annisquam Blueberry Crisp
4 cups blueberries (or two 10-oz packages frozen, thawed)
1/4 cup ruby port
3/4 cup sifted gluten-free flour
3/4 cup brown sugar
1/2 cup butter (1 stick)
Combine blueberries and port in a well-buttered, 1 quart baking dish. In a separate bowl, combine flour and brown sugar. Add butter, cut into bits and blend until the mixture resembles cornmeal.
Sprinkle the mixture evenly over the blueberries and bake in the middle of a preheated 375 degree oven for 30 to 40 minutes. Serve warm with vanilla ice cream.
Serves 6 to 8