“It always goes wrong when we come to the dessert.… It’s the blueberry pie that does it. But I’ll get it right one day, you wait and see.” – Charlie and the Chocolate Factory, Roald Dahl
Or, for those who skipped the book and went straight to the movie …
“It happens every time. They all become blueberries.” – Willy Wonka and the Chocolate Factory
This summer, I thought I might become a blueberry. I just couldn’t get enough of the little gems, especially when they were at their peak and cheap, cheap, cheap.
I consumed vast quantities in my morning porridge (a.k.a. oatmeal … I just think porridge sounds tastier). But as the weather turned, the supply dried up, and I sadly switched to frozen.
Then, last week at my local produce store, I saw fresh blueberries on sale for a reasonable off-season price. I know, they weren’t grown locally, but you can’t get between a girl and her blueberries. I greedily filled up my basket.
Blueberries are bursting with Vitamin C and exploding with antioxidants. If the claims can be believed, they’ll burn your belly fat, put hair on your chest (or take it off, if that’s your preference), make your kids want to clean their rooms, help you win the lottery, etc. etc. But what’s really great about them is, YUM.
I think Willy Wonka’s problem was trying for a blueberry pie, when a blueberry crumble is way easier, and better. Who needs a soggy bottom crust? It’s all about the crumbly, crunchy top.
Blueberry Crumble for Two
…or one, if you’re grabby like Violet Beauregarde
 Heat the oven to 350 degrees F.
 Take two 4.4-oz containers of blueberries (rinsed, drained) and put each into its own little 10-oz. baking dish. (Frozen, unthawed blueberries will work too.)
 Add 1 tbsp. sugar and 1 tsp. whole-wheat flour to EACH dish of blueberries, and combine thoroughly.
 In a separate bowl, mix together 1/4 c. rolled oats, 1/4 c. whole-wheat flour, 1/4 c. brown sugar, 1/8 tsp. ground cinnamon, and 1/8 tsp. ground ginger.
 Add 2 tbsp. margarine to the oat mixture. Using your hands, rub the margarine between your fingers over and over until the oat mixture takes on a uniform, sandy texture/appearance.
 Sprinkle half of the oat mixture onto each of the two blueberry-filled dishes.
 Place the dishes on a baking sheet (for easier removal from the oven) and bake for about 25 minutes, till the fruit is bubbling and the topping is golden brown.
 Dig in before the Oompa Loompas come to roll you away.
p.s. I make these in small batches because they’re quick and easy, and best eaten on the day they’re made. This recipe can easily be doubled, tripled, or quadrupled for a crowd.