Thank you . . . with Blueberry Crisp!

Michele and I were brought up giving home-made food as gifts for holidays and also often to those in times of life stress. This could be for a variety of reasons, but food from scratch was thought so very sincere. And, when you got a gift like this served in a pan or plate to return, it was always nice to ensure it was not returned empty. 

We had some frozen blueberries that Michele picked last summer and made Blueberry Crisp for Cory! And, of course, also growing up we were called ANYTHING, but late for dinner---so we made enough for us! Here's the recipe---we really liked it and hope you do too.

Andy

• Cooking spray
• 8 cups blueberries
• 1/4 cup honey
• 1/4 cup barley flour
• 1/4 cup softened butter
• 2/3 cup brown sugar
• 2 tsp vanilla extract
• 1 1/2 cup rolled oats
• 1/4 teaspoon salt
• 1/2 cup barley flour
• 1/2 teaspoon cinnamon (we love cinnamon so added 1 tsp!)
• 1/4 cup walnuts or pecans chopped after measuring (optional; Michele's not a fan, but I am.)

1. Preheat the oven to 375 degrees F
2. Grease 11x14 pan
3. Toss blueberries, honey and 1/4 cup barley flour in a medium bowl. Squeeze one fistful and toss again. Place the berries in the prepared baking dish.
4. Pulse the butter and brown sugar in food processor. Scrape the sides down and add vanilla. Add oatmeal and cinnamon and pulse. Alternate between pulsing and scraping until the oats are slightly chopped but not powdered.
5. Stir in the rest of the flour (transfer to a bowl if needed).
6. Scatter the crumbly mixture over the blueberries. Bake until the blueberry juices are thick and bubbly and the topping is crisp and brown, 35 to 40 minutes.