When Mark and I were on vacation, I’ll admit that I started mourning the end before the trip was even half done. Sure, it’s because we were in paradise…but it was mostly just this incredible skill I have of leaving it all behind. It seems like every time I take an international flight somewhere, I give up on trying to keep in the know and happenings of life back in Michigan and just…live in the moment.
Sure, I miss my kids. And the dog. But it is so rejuvenating to bask in the luxury that is leaving behind life as I know it. I hop on those long flights, pass out for more hours than I could ever fathom sleeping when on land or when mommy-ing. I am that person that get on a flight and you’d think I just washed down a double dose of Benadryl with a bottle of wine. I’m OUT.
I used to blog through vacation, because I’m nothing if not committed to this here blog (June will be 13 years!), but in recent years, I’ve let that go. You understand, I know you do. ‘Cause y’all are the best and who really knows who actually reads the text before the recipe. Ha! 😉 It’s OK, I’m not offended. I’d scroll on through, too.
But about half-way through our trip, Mark and I were out there floating in the crystal clear lagoon waters when he said, “When we get back, we’re going to need to start clearing out our freezers. They’re totally full.” Let me pause to translate: “Wife, make some food with what’s in the freezers, please.”
And it took only one eye roll and glare for him to go on. “Maybe a blueberry crisp or something? We’ve got a lot of blueberries.” He leaves so little to question at times. We have a ton of blueberries because we pick a ton of blueberries. Picking local fruit when in season is totally a favorite past time of mine now that I’m a full-fledged Michigander. We’ve got all the fruit around us and picking makes for a fun little weekend activity!
We returned from vacation Saturday night around 9pm and that blueberry crisp was prepared by 2pm on Sunday. My family is nothing if not spoiled when it comes to food. That could be why I lost my cool with Shea, our 7-year-old, tonight as she snubbed dinner before trying it for the 692nd night in a row…and why she’s now claiming, “Hey, I actually really like peas!” #smh KIDS!!!! There’s no twisting of any arms or any tears involved with the enjoyment of a fruit crumble…and for that I am thankful!
- 11 cups (3 1/2 lbs) blueberries*
- 6 Tbsp sugar
- 1/4 cup cornstarch
- 1 3/4 cup old fashioned oats
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/2 cup brown sugar
- 1/2 tsp salt
- 8 Tbsp (1 stick) butter, melted
- Preheat oven to 375 degrees F.
- Place berries, sugar, and cornstarch in a 9x13-inch baking dish and toss until cornstarch and sugar evenly coat the berries and arrange berries in an even layer; set aside.
- In a medium bowl, whisk together the oats, flour, sugar, brown sugar, and salt until well-combined. Pour in the melted butter and stir until well-mixed.
- Distribute the crumble evenly over the berries, covering the entire surface. Bake for 40-50 minutes or until browned and bubbly. Allow to cook for 20 minutes or more before serving.
*if using frozen blueberries, place in a large colander and rinse with room temperature water. Allow to defrost and drain for 1-2 hours if you wish to avoid excess liquid from the frozen berries
Nutrition Information:Yield: 10 Serving Size: 1/10 recipe
Amount Per Serving: Calories: 380Total Fat: 11.6gCholesterol: 24mgSodium: 117mgCarbohydrates: 69.5gFiber: 6.3gSugar: 38.0gProtein: 4.4g
Looking for more ways to enjoy blueberries!? I’ve got gobs of recs for ya!
- Almond Butter Peanut Blueberry Oatmeal Cups
- Blueberry-Lemon Baked Oatmeal
- Crustless Blueberry Pie
- Baked Blueberry Oatmeal Cups
- Blueberry Arugula Salad with Brown Rice
- Blueberry-Lemon Baked Oatmeal
- Summer Salad with Blueberries, Nectarines, and Chicken
- Baked Blueberry-Walnut Oatmeal
- Lemon Blueberry Pancakes
- Easy Blueberry Crostada