Summertime means sunshine, new growth, spending time in the great outdoors and my favourite part – delicious fresh fruit! During the months of May through November, the sunshine, warm weather and occasional rain shower equate to the optimal conditions to grow everything from blackberries to apples ripe for the picking. One of my favourite summer activities is to head out to our local blueberry farm and picking our own berries! This can be a great activity to teach kid where their food comes from, how it grows and the importance of supporting local farmers.
As fall rolls in, its time to find recipes and techniques to use up the remaining fruits of the summer. Canning, preserving and freezing are many of the common practices, but my favourite is baking! There is nothing so satisfying as turning a beautiful bunch of blueberries into a warm treat for my family! This year, I came across a delicious looking recipe for a peach crumble. Unfortunately, as I was looking for all the ingredients my kids ate the last of the peach. With a craving for this crisp, I can across a bunch of left over blueberries and knew I had found the perfect solution.
- 1 quart fresh blueberries
- 1/2 cup sugar
- 2 TBSP cornstarch
- 1 cup water
- 2 TBSP lemon juice
- 1 Tsp vanilla
- 1 cup gluten free flour
- 3/4 cup gluten free oats
- 1 cup brown sugar
- 1 1/2 teaspoons cinnamon
- 1/2 cup butter
- Preheat the oven to 350 degrees F.
- Begin by make your blueberry filling. In a pot over medium heat, combine sugar, cornstarch water, lemon juice. When the mixture becomes thick and clear add vanilla and blueberries.
- Once blueberries pop, set aside to cool.
- Grease a 11 x 7-inch baking dish
- In a Second bowl, combine flour with oats, brown sugar and cinnamon.
- Place half the mixture into the 11×7 dish and press firm. Bake for 10 minutes.
- Once the base is completely cool, pour on blueberry mixture then crumble the remaining dry mixture on top.
- Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown.