Eat this sweet and savory crumble for dessert, for breakfast, or for a mid-day snack.
BLUEBERRIES IN ABUNDANCE!!!!
I opened the fridge this morning and discovered that the hubby and I were on the same blueberry wavelength this weekend, because we each purchased a one pound container of organic blueberries. Two pounds of sweet and tangy balls of antioxidants. Oh yeah, that could only mean one thing – let’s get ready to CRUMBLE!!!
Don’t you love it when good things just seem to land in your lap? Like when an unexpected check shows up in your mailbox, or a friend invites you over for a glass of wine (or whine) when you’re having a bad day? Well, finding an abundance of blueberries in my fridge felt like one of those windfalls, because it gave me an excuse to make one of my favorite desserts.
But you know what, I wanted to make more than a dessert, I wanted this crumble to be healthy, something that could be eaten for breakfast. Guilt free. So I modified my recipe, and I’m so glad that I did.
This is kind of a version of oatmeal and blueberries. Only it’s sooo much more exciting.
And, it’s easy to make. All you need to do is pull out your food processor and add two cups of rolled oats, 2 cups of garbanzo bean flour (for protein!), 1 cup of walnuts (more protein), a stick of Earth Balance vegan butter, 3 tablespoons of pure maple syrup, 2 tablespoons of fresh rosemary, and 1 teaspoon of salt. Now pulse the ingredients until it looks like corn meal. Top the blueberries with the crumble mixture and pop it in the oven.
What? No sugar on the blueberries you say? That’s right, I like my little blue balls naked. They are sweet enough to just let them be. Besides, adding sugar only masks the occasional tangy blueberry. And I like the zing that those give me.
Let’s talk about the rosemary for a minute. Were you questioning that one ingredient? It’s kind of like that old game, One of These Things is Not Like the Other. Can’t you just hear that little jingle from Sesame Street? Anyway, the rosemary compliments the blueberries and adds a little savory flavor to the mix. If you don’t like it you can skip it, but I wouldn’t. It really does make a difference.
I used a 12 x 8 x 3″ rectangular pan, which held 8 cups of blueberries. If you use a smaller pan you can cut down the amount of blueberries and have a thicker coating of crumble on top.
Evenly layer the crumble mixture over the blueberries.
If you make this you have to come back and tell me what you think. I live for your comments. It gets lonely behind this computer folks.