Blueberry Oat Crumble Bars

We're fortunate enough to live five minutes away from a blueberry farm. Our fridge is overflowing with blueberries. We've gone through twenty pounds of blueberries in the last two weeks. I'm not exaggerating. Poppy has had some truly horrific diapers.

These bars are rich and buttery but the blueberries add a fresh element so they're not too heavy. They're great with a scoop of vanilla ice cream or dollop of whipped cream, but they're also a lovely summer breakfast with a little yogurt and an iced coffee. These bars are versatile is what I'm saying.


Blueberry Oat Crumble Bars

1 cup all-purpose flour
2 cups old fashioned oats
3/4 cup brown sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3/4 cup cold butter
4 cups fresh blueberries
Juice of half a lemon
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt

Preheat oven to 375F. Lightly grease 9" x 13" pan.

In large mixing bowl, mix together flour, oats, brown sugar, baking soda, 1/2 tsp salt, and cinnamon. Cut in the butter until mixture is uniformly crumbly. Reserve 1-1/2 cups mixture and press the remaining into the bottom of the prepared pan.

In another mixing bowl, gently stir together blueberries, lemon juice, granulated sugar, cornstarch, and 1/4 tsp salt. Pour blueberries over crust. Sprinkle reserved crumbs over top of the blueberry mixture.

Bake for 45 - 50 minutes until blueberries are bubbly and top is lightly golden.


Apple Crisp Blondies

I know it's kind of a weird time of year to be posting an apple recipe but trust me, if you could see the rain we're getting today you would understand. I can't even think about lemons or rhubarb right now. We are not getting a light sprinkle of spring rain. We are getting drenched. We're in need of comfort food to warm the bones so apples it is!

This recipe is based on these apple blondies. I bet the crumbly cheddar cheese topping from this apple pie would also work, in place of my oat topping. 


1/2 cup butter, melted
1 cup brown sugar
1 cup white sugar
2 teaspoons vanilla
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 apples, peeled, cored, and diced (my pieces were approximately chickpea-sized)


1/4 cup cold butter
1/2 cup old-fashioned oats
1/4 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt


Preheat oven to 350F. Lightly grease 9x13-inch baking pan.

In large mixing bowl, combine melted butter, sugars, vanilla, and eggs. Stir in dry ingredients (you could sift the dry ingredients together in a separate bowl before mixing into the butter mixture but that requires time, energy, and dirtying another bowl). Batter will be quite thick.

Gently stir in apples and press mixture into the bottom of prepared pan.

In dirty mixing bowl (look, I don't have time for perfection right now, okay?), combine topping ingredients with pastry cutter, two knives, or your fingers, until butter is incorporated and you're left with pea-sized crumbs. Sprinkle evenly over batter and lightly press into the surface.

Bake in preheated oven for 40-45 minutes until toothpick inserted into the middle comes out clean. 

Enjoy with a cup of tea and the knowledge that spring has to show up at some point. Stay warm, friends. 


Fresh Blueberry Pie

The BC blueberry crop has stretched into September, reminding us that summer isn't over just yet. This pie is easy to throw together and tastes great topped with a healthy dollop of whipped cream.


1 9-inch pie crust, baked and cooled (a graham cracker crust also works well with this pie)
4 cups fresh blueberries, separated (2 cups + 2 cups)
1 cup water
juice of 1 lemon
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 Tablespoon butter


Place 2 cups blueberries in bottom of pre-baked pie crust.

Mix remaining 2 cups blueberries with water and lemon juice in medium-sized saucepan. Bring to a boil over medium-high heat. Boil gently, adjusting heat as needed, stirring occasionally, 3 - 5 minutes, until berries burst.

Mix sugar, cornstarch, cinnamon, and salt together in small bowl.

Add sugar mixture to cooked blueberry mixture, lower heat to medium-low, and cook, stirring constantly, until thick and translucent (just a minute or two).

Remove from heat and stir in butter until it melts.

Pour mixture gently over fresh berries in pie crust. Chill until set.



Brûléed Grapefruit

We went out for brunch yesterday and the menu featured brûléed  grapefruit. I didn't order it because the spot we went to didn't have a kids' menu so I had to order a breakfast plate that came with bacon so Grady would actually eat something. And then I couldn't stop thinking about the brûléed grapefruit (hashtag: pregnant lady probs).

I don't own a kitchen torch (it just seems like a bad plan for me to operate anything that spews flame) but my broiler is pretty efficient (read: I burn my nachos consistently) so I gave it a shot this morning.

First I sliced two large grapefruits in half horizontally. Then I sprinkled each half with 2 teaspoons of brown sugar. I popped them under the broiler for about five minutes (watching carefully the entire time so I didn't set the oven on fire) and took them out when the sugar was melty and bubbly.


The verdict? I think I would have had more of a proper "crust" if I'd used a kitchen torch but the broiler worked well (if a little inconsistently in places). We had these for breakfast but I could see them as a health-adjacent dessert topped with a scoop of vanilla ice cream.