Blueberries are bursting with flavor and are in peak season across the South right now.
When my boys were younger, we’d go pick blueberries straight from the bushes, eating as many as we bagged to bring home (blueberry bushes are naturally insect repellent, so farmers rarely use pesticides on them and you can eat while you pick). These days, I live within walking distance of a Brookshire’s store, so at the beginning of the summer, I walk straight to the store and buy pints of the beautiful, juicy berries.
One of my favorite things to make with them is a blueberry crumble. I have to admit, I love the brown sugar crust almost as much as the sweet, gooey filling. My mom had the best crumble recipe. In fact, I remember emailing her, asking for it, the day before I ran my first staff meeting as the supervisor to three other employees, some 11 years ago. I planned to serve it warm, with a healthy dose of re-organization.
She emailed back the recipe, adding, “You’re a good boss, Amy.”
I didn’t know about all that. My strategy was to earn my way into their professional hearts through their stomachs. It must have worked; we remain friends to this day and when I left the company some time later, they all paid me kind compliments that had nothing to do with my culinary skills. Apparently the Blueberry Crumble – or the massive reorganization of the department – must not have been too bad.
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3 cups blueberries, fresh or frozen
2 Tbs lemon juice
2/3 cup packed brown sugar
1/2 cup flour
2/3 cup quick oats
1/3 cup butter
3/4 tsp cinnamon
1/4 tsp salt
Spread blueberries in square, 8 x8 baking dish. Sprinkle with lemon juice. Mix remaining ingredients, sprinkle over berries.
Heat oven to 375 F. Bake about 30 minutes or until topping is light brown and berries are hot. Delicious served warm with whipped cream or ice cream.