I was in Brookshire’s this weekend, and I was drawn to the beautiful produce department! All the colors are so alluring.
The palette of reds, greens, yellows, purples and blues was dazzling. I picked up peppers, zucchinis, cucumbers and melons, but my favorite find of the day was a huge container of the plumpest blueberries I’d ever seen.
Brookshire’s blueberries are locally-sourced and delivered to the stores at the peak of freshness. They are grown free of pesticides (blueberry bushes are naturally insect-repellant!), and this is the perfect time of the season for Southern berries.
I love blueberries so much that I tend to stock up on them during the summer months and freeze them, so I can enjoy them all winter long, too.
This is my favorite blueberry recipe; it reminds me of my mom.
Blueberry Oat Crumble
1 Tbs granulated sugar
2 1/2 cups fresh blueberries
1 Tbs orange juice
3 Tbs whole-wheat or all purpose flour, divided
1/2 cup rolled oats
1/4 cup almonds or pecans, chopped
3 Tbs brown sugar
1/4 tsp ground cinnamon
2 Tbs canola oil
Preheat oven to 400° F.
Combine fruit with granulated sugar, orange juice and 1 tablespoon flour. Divide among four 6-ounce, ovenproof ramekins. Combine brown sugar, nuts, oats, the remaining 2 tablespoons cinnamon and flour. Drizzle with oil and stir to combine. Sprinkle over the fruit mixture. Place the ramekins on a baking sheet.
Bake until the fruit is bubbling and the topping is golden, about 20 to 25 minutes. Let stand for at least 10 minutes before serving.
Nutritional Information: Calories Per Serving: 252, Fat: 11 g (1 g Saturated Fat, 7 g Monounsaturated Fat), Cholesterol: 0 mg, Carbohydrates: 38 g, Protein: 4 g, Fiber: 5 g, Sodium: 1 mg, Potassium: 179 mg
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