The kids have loved the food, but they are are asking, please, can we have a special dessert?
I am definitely more in the “moderation camp” vs. deprivation (you can read the story about how my stepmother put “Do Not Eat” signs on jars of chocolate chips jars -which I believe led to my chocolate chip addiction- in my latest book, which I’ll offer you free here as a PDF copy), but that is another story! 🙂
I’m here to tell you about a recipe I got from my awesome mother in law, Terry, called Blueberry Crumble. This is the recipe I chose to serve for my “Lunch Bunch”. Yes, it has a lot of butter, but as Terry says, “nothing tastes good without the butter. So grab the organic variety and live a little! 🙂
Just a tiny bit of background on why I choose Blueberry Crumble. I wanted to follow a theme of “Eat a Rainbow” (kids love that). To ensure the kids eat and enjoy a rainbow of colors, I came up with this menu by popular demand:
White: potatoes (we will “bake” them in a slow cooker)
Red: tomatoes and kidney beans (I will keep this topping warm in a slow cooker, almost like a chili; the beans provide a protein source)
Green: Chives and tons of fresh herbs (a variety- you can’t have enough green options)
Yellow: Yellow peppers (and shredded Mexican blend cheese, although that is not a veggie…)
Orange: Orange peppers
And what to do about blue/purple? Here is where the Blueberry crumble comes in!
It can easily be cooked and be served from a slow cooker (can you tell I LUV slow cookers?) that will sit in their classroom until lunch time. Here is Terry’s time tested family recipe– delicious and so easy! (Note: for the gluten-free version, please read to the bottom).
Butter (1 stick)
Sugar (1/2 cup brown an 1/2 cup white)
Cinnamon (~1 tsp)
1 cup flour
Mix ingredients and pour over a generous amount of blueberries (or any type of fruit–at least 4 cups worth) in a pyrex dish. Bake at 350 until bubbly (about 45 min).
I tweaked the recipe a bit since we had just learned about whole grains with the kids, and I wanted to include some in the recipe. So I substituted the 1 cup flour with: 1/2 cup rolled oats, 1/2 cup white flour and 1/4 cup whole wheat flour. I also added some vanilla (about 1 tsp) because I felt like it. You could also add some lemon juice, or play around with different spices. Be creative!
Because we were serving it at school and there is no oven, I tested this recipe in a slow cooker (on high for several hours) and it worked out great. I hope the kids at school love it as much as everyone in our family did!
My final step before next week’s lunch is to make a gluten-free version of this crumble. One of the kids in the class is gluten-free, so I’m excited to challenge myself with creating a version that will be just as delicious. Stay tuned!
*Post note: I did it! I played around with the recipe a bit, and I came up with something gluten-free that my 5th grade daughter said was just as good as the original. All I did was to follow the original recipe, but exchange the 1 cup flour as follows:
-1 cup flour–replace with: 1/2 cup rice flour, 1/4 cup almond flour, and 1/4 cup Bob’s gluten free flour