Blueberry Oatmeal Crisp with Lime Ice Cream
Whenever I see blueberries, I think of my mother. She loves blueberries so much that even when she was pregnant with one of my brothers, Josh, and eating them made her feel nauseous, she just couldn’t stop. Pregnant and sick and miserable, she ate blueberries until she vomited purple.
She has told me repeatedly that that was when she truly understood just how much my father loves her – when she was pregnant and ate too many blueberries, the day he cleaned up her purple vomit for her.
Not the most appetizing story, I know. But blueberries are love, and after seeing the way they have been overflowing the farmer’s markets in the area lately, I had to make this blueberry oatmeal crisp. It may look like purple vomit, but it tastes much, much better. It is warm and gooey and crunchy and good, and it would tempt my mother even were she pregnant and sick again. I’m sure my father would gripe, but take care of her in the end.
Blueberry Oatmeal Crisp
For the gooey bottom
3 C fresh blueberries
1 tbsp flour
2 tbsp plus 1/4 C (packed) dark brown sugar
1/2 tsp ground cinnamon
Lime juice to taste
For the crisp top
1/2 C rolled oats
1/4 C almond meal
2 tbsp all-purpose flour
1/4 tsp salt
2 tbsp butter
Preheat the oven to 350°.
Rinse the blueberries, but do not pat completely dry. Pour them into a buttered small-ish baking dish. Add the other gooey bottom ingredients, and stir to mix. Leave it be while you prepare the top so the sugar has a chance to dissolve.
Mix in all the dry ingredients for the top, then rub in the butter with your fingers until the texture is somewhat clumpier. Sprinkle the crumblies over the blueberries.
Bake for about 35 minutes, or until the berries are bubbling and the top looks golden and done. Allow it to sit and cool to merely warm before serving.
Lime Ice Cream
2 C heavy cream
1 C milk
1/2 C sugar
Juice and zest from 2 limes
Whisk all ingredients together. Chill. Put through your ice cream maker as usual. I know it sounds terrifying, and you may fear that the citric acid will curdle the milk and cream, but I assure you that it will not. All is well.
This is printing as we speak as they say.
I am right there with your mother. For years when we drove to Michigan I bought
20 -30 pounds of blueberries and ate them like candy. They do have some interesting
effects on our system.
I think your picture is very inviting. Hope to have this on my table tonight!!!
That is definitely love! And I can honestly say that I’m in love with this crisp. As always, Danielle, beautiful post and beautiful recipe!
Hehehe, I can so sympathise with your Mum,
I have a very similar story myself and my first pregnancy,
yet it was with cherries! The vomit was deep red and my poor poor hubby thought it was blood, as he wasn’t aware of just how many cherries I had ingested that day.
Yummy dessert, yes I love blueberries too!
Yummy! Not the story ;) I actually dreamt of blueberries last night…
Tanna – Did you try it? How was it? Thanks, I’m glad you liked the photos!
Ivonne – Thank you!
bron – I told my mother your story, and she was delighted. She was actually just happy to see I remembered hers – I showed her this post, and she was all, “So you have been listening all these years.”
linda – I hope they were kind blueberries, in your dream.
Wow, your mom ate way better during pregnancy. My mother claims to have lived off of hawaiian punch and chocolate poptarts. That crisp looks great. Must.Make.One.Now.
Gorgeous! Blueberries are the best ever.
[...] Naturally I was very excited to give my new toy a whirl! The first icecream I made was lemon version, following Danielle’s recipe for Lime icecream, which was totally delicious, thoroughly enjoyed by all the Marshalls and hence disappeared very quickly! [...]
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