A Taste of Summer in January

Last summer my mom went blueberry picking and shared a portion of her bounty with us. The remaining last two pints of blueberries have sat in our chest freezer since last summer.

In a recent moment of inspiration, I whipped up this easy recipe and...

Oh. My. Goodness.

This dessert is seriously good, seriously healthful and seriously satisfying.

Blueberry Ginger Crumble

2 pints (or 24 ounces) frozen or fresh blueberries
1/4 cup sugar
1/2 teaspoon ground ginger
1/4 cup all purpose flour
juice of 1/2 lemon

1/2 cup quick oats
1/4 cup brown sugar
2 tablespoons ground flax seed (optional--gives it a slightly nutty flavor)
2 tablespoons butter or Earth Balance

Preheat oven to 375 degrees.

In a large bowl, mix the blueberries, sugar, ginger, flour and lemon juice, tossing well to fully coat each berry.

Pour the berries into a deep dish pie pan or 8x8 glass baking dish

In a medium bowl, mix the oats, brown sugar and flax seed. Add the butter or Earth Balance and mix with the back of a fork until the mixture resembles very coarse sand or pebbles.

Top the berries with the oatmeal mixture.

Bake for 30-40 minutes or until the oatmeal is slightly browned and the berries are bubbly.

Serves 4-6.


Life is sweet,
SPC

PS--Mom, do you still have those extra blueberries you offered me? I'll take them!