Shields Tavern Blueberry Crisp

Happy Monday…I pray that everyone had a wonderful Christmas. I will not bore anyone with our family details…trust me, they will never make a TLC original reality show based on our family! – but God was very good and we had a sweet time together as a family. As they did last year, my (too grown-up) children work very hard to ease our burden during the holidays (and truly go overboard with gifts) but it is a labor of love and so blesses my heart. None of their efforts go unnoticed by this mother’s heart…..

As a family, we travelled to Colonial Williamsburg on Christmas afternoon and had dinner that night at Shield’s Tavern. What a wonderful meal we had…. The menu included pumpkin bisque, salad, ham, turkey with stuffing, pot roast, sweet potatoes, green beans, etc. Needless to say, we were stuffed when we left! I brought home a souvenir menu and this wonderful recipe (from the Favorite Meals from Williamsburg) was included on the back…

It was definitely worth sharing.

Shields Tavern Blueberry Crisp
2 cans blueberries in heavy syrup
1/2 cup sugar
1/4 cup cornstarch
1/8 tsp. cinnamon
1 TBL lemon juice
3/4 cup butter
1 cup dark brown sugar
1 cup all-purpose flour
1/4 tsp. salt
3/4 cup cornflake crumbs
3/4 cup pecans, chopped

Preheat oven to 400 degrees. Butter a 13X9 casserole. Drain blueberries, reserving 3/4 cup of the syrup.

Combine the sugar, cornstarch, cinnamon, lemon juice, and blueberry syrup in a saucepan. Stir until the sugar and cornstarch dissolve. Cook over medium heat, stirring constantly, until the mixture is thick and almost transparent. Remove from the heat. Add the blueberries. Cool.

Cream the butter and brown sugar until light and fluffy. Sift the flour and salt into the mixture. Mix well. Add the cornflake crumbs and pecans. Mix well. Spread 1/2 of the crumb-nut mixture over the bottom of the prepared casserole. Pat it firmly to form a bottom crust. Pour in the blueberry filling. Crumble the remaining crumb-nut mixture over the blueberry filling. Bake at 400 for 30 minutes.

May serve with cream, if desired!