When I was a kid, we had several blueberry bushes in the backyard. Every summer I would wait eagerly for the berries to ripen, watching as the little white flowers bloomed, lost their petals, and swelled up into sweet fruit. Then, when the berries were ripe, I would sneak out and eat them all before anybody else could get any! Luckily for my parents I eventually learned to share. Unfortunately, the blueberry bushes died a few years later, probably because they weren't getting any sunlight in our tiny backyard.
    My childhood greed for blueberries came rushing back to me last week at the grocery store when I discovered blueberries on sale 2-for-1. Of course I had to buy 2 packs, and my mind immediately started racing just thinking of all the ways I could eat them. A couple of handfuls got washed and eaten raw, which in my opinion is one of the best ways to eat blueberries. The rest got made into this delightfully messy blueberry crumble. It won't win any beauty contests, but that's OK since it's going to be hiding in your tummy just as soon as you make it!

*serves 4

3 cups fresh blueberries, washed
1/4 cup granulated sugar
2 tbsp flour

4 tbsp flour
1 tbsp granulated sugar
2 tsp brown sugar
2 tbsp quick oats
2 tbsp butter

    Mix the ingredients for the filling in a medium bowl, and set this aside. In a separate bowl, combine the dry ingredients for the topping. Cut the butter into these ingredients, then mush it all together with your bare hands. Optional: giggle like a small child while doing this. Put the filling into two small ramekins or four even smaller ramekins or one large ramekin...it doesn't really matter. Just make sure you don't fill the ramekin(s) all the way to the top because the filling will bubble while it is baking and you don't want it to overflow. Sprinkle the topping generously on top of the filling, covering it completely. Bake at 400 degrees F for 20 minutes, until the filling is bubbly and the topping is golden. To make it extra special, serve with vanilla ice cream.