Last year, we went to pick blueberries and we didn’t really have a good way to enjoy them except by simply eating them until they were gone. This year, we went to pick earlier – the email newsletter said the blueberries were ready – and so we showed up to get some.
We didn’t know they didn’t open until 10 a.m. but you should have seen the line of cars waiting.
We got our buckets and joined the others picking away in the warm sunshine.
Here’s my guy picking blueberries – it took us no time to fill up two buckets even as we ate some.
And this time, we had plenty of ideas for our blueberries (I just love our wedding rings in this picture):
We froze two quart bags of them for later. We took one quart to our neighbors who had dropped off a mole trap and some lemons earlier. Then, I made a blueberry apple crumble.
There’s no need to get complicated or heavy on the calories when it comes to dessert – especially when you’ve got fresh blueberries that could not possibly be sweeter. The only reason I added the apples was because I have so damn many of them in the bowl and I didn’t want them to go bad.
To make any kind of fruit crumble, put the washed fresh fruit – chop it in pieces if it’s bigger – into the bottom of a baking dish. Add a little melted butter. Then, mix some oatmeal and butter with some chopped nuts and spices – I usually use cinnamon. Then, bake it until the top is brown and crumbly. So delicious and it takes no time at all! Plus, you can make individual crumbles if you use ramekins so you can even put the unbaked ones in the frig or freezer to bake on later days – great if you have only a few people in the house.
Now, I have blueberries for muffins and another crumble … hmm, I may need more blueberries soon.