I apologize for the lack of posts in the last week, but it’s been a busy weekend! But don’t worry, this does not mean we have not been cooking or baking.
As you might have noticed, due to the craziness, there was no Food Matters Project post this week. This weeks host was Margarita, from Let’s Cook and Be Friends, and she chose the Chocolate-Cherry Panini. She’s wonderful about commenting on all posts- I always love hearing from her! Although we didn’t make Mark Bittman’s recipe, definitely check out what the other bloggers did!
So this last weekend Sam and I were dog-sitting and cat-sitting! It was a lot of fun hanging out with our furry friends:
Wayne was hanging out with us for almost 2 weeks while his parents were having fun at weddings. He was trying to do some yoga moves with me, the Downward-Facing Dog was giving him some problems!
We also enjoyed a lovely weekend with Mia, her parents were also at a wedding! (wedding season is upon us!) Can you tell she was eying something delicious on the table? (chips & salsa)
Our plan on Saturday was to make burgers and enjoy our friends porch in the lovely Capitol Hill neighborhood. The weather was absolutely amazing, and I wanted something easy for dessert. We still had leftover blueberries from my visit to Butler’s Orchard, and a crumble just had to be made!
I have very fond memories of blueberry picking with my parents. I spent a couple of summers at Cedar Lodge, a horseback riding camp, eating s’mores. The camp is located in Michigan, which is definitely a blueberry state! At the end of every summer, when my parents picked me up, our next stop was one of the blueberry farms which you can find right off of I-94. We always drove back with a couple of buckets of blueberries that we snacked on as we sat through the Chicago traffic!
Blueberry Oat Crumble
Adapted from: Bake Your Day
2 1/2 cup oats
2 1/2 cup white whole wheat flour
1 1/2 cup brown sugar
3/4 tsp salt
1 tsp cinnamon
1 cup unsalted butter (2 sticks)
1 tsp almond extract
1 tsp vanilla
1/4 cup canola oil
3 cups fresh blueberries
Preheat the oven to 350°F. Meanwhile, grease a 9’x13′ baking dish.
In a large bowl, combine and stir oats, flour, brown sugar, salt and cinnamon.
In a small pan, over medium heat, melt the butter. Once it’s melted, add the almond extract and vanilla, stir well. Next, add the melted butter and canola oil into the large bowl of dry ingredients, stir well. Lastly, gently fold in the blueberries.
Transfer the mixture into the greased baking pan. Bake for 35 minutes, or until the top is golden brown. Allow to cool completely before cutting. It’s wonderful with a scoop of vanilla ice cream!
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