Blueberry Crumble

As I have said a few times already...get out there and take advantage of the rich summer fruits and vegetables. Hit your farmer's market weekly which allows you to support local farmer's, provides better produce, and is overall, tastier than anything from the store!

Right now, the midwest is seeing a rise in blueberries, and when Jon was visiting I was able to try all kinds of new things, including this throw-together Blueberry Crumble.  Folks, it doesn't get any easier to make a simple, fresh, delicious dessert with little sugar.

Equipment:

Mixing bowl

8" x 8" Pyrex baking dish

Pastry cutter, or I just use my hands

Ingredients:

5 cups blueberries

1/2 cup granulated sugar

4 tsp cornstarch

1/8 tsp salt

2/3 cup of flour

1/2 cup old-fashioned rolled oats

1/3 cup packed light brown sugar

1/2 tsp ground cinnamon

6 Tbls unsalted butter, diced and chilled

Instructions:

1. Wash your hands.

2. Preheat oven to 375F degrees.

3. Whisk granulated sugar, cornstarch, and salt together.

4. Toss blueberries in the sugar-cornstarch mixture and pour into pyrex dish.

5. Combine flour, oats, light brown sugar, cinnamon.

6. Add the butter and use your hands or pastry cutter to create a coarse crumble.

7. Scatter the crumble overtop the blueberries.

8. Bake @375F degrees until bubbly and the crumble is golden brown, approx 30 minutes.

9. Let cool x 20-30 minutes.

10. Serve with vanilla ice cream or whipping cream.

No Fuss Waffles On The Run

Stumbled upon this brilliant and delicious recipe in the recent Cooking Light edition and added some variations for a great bite on your way to class.  Take advantage of seasonal fruits to make this recipe your own--for now enjoy the last of summer's fruits such as strawberries and peaches.

When fall arrives experiment with apples and pears.  

I'd suggest making the cream cheese spread and slicing the fruit the night before (unless you are using bananas) so that nothing's left to do on your way out the door except assemble the goods.  Think outside the box and be creative.  Oh...and make one for your roommate.

Note: I have pictured a variation for those who love peanut butter, honey and banana.  

Equipment:

Small mixing bowl

Knife

Toaster oven or regular oven

Ingredients:

Whole wheat frozen waffles

4 oz of 1/3-Reduced fat cream cheese

1 tsp of cinnamon 

1 Tbls of brown sugar (optional in my opinion)

Sliced strawberries

Instructions:

1. Wash your hands and the strawberries or whatever fruit you are using.

2. Combine the cream cheese, cinnamon, and sugar with a fork.

3. Toast your waffles.

4. Once waffles are golden brown, spread your cream cheese mixture onto two warm waffles.

5. Add your fruit and top with the second waffle.  Waffle sandwich to-go is done.

For the PB-Banana Combo:

1. Combine 2-3 Tbls of peanut butter with 1-2 tsp of honey.

2. Spread onto waffles as above and layer your banana slices on top.

3. Easy Breezy!

If you are sitting down for breakfast, leave it open-faced and combine with syrup and take your time.