I apologize for the lack of posting these days, adjusting to life without Blair at home as been harder than I imagined. I find myself cooking some staple meals, mooching off of family members, or treating myself to some take-out (workers at Chipotle may or may not already know my order by heart). I am going to try to stick to a schedule of sorts, but I can’t make any promises.
Along with these personal changes, comes the end of the school year which always keeps us teachers busy. I believe the countdown is at 14 days which is amazing! I have been so focused on things with Blair that I haven’t really had time to get myself pumped for the summer.
Blair flew home for the weekend and we accomplished some DIY projects that I have been wanting to tackle. Our neighbors gave us a vintage iron patio set that we decided to paint yellow, now I just need to find the perfect tablecloth to finish it off so we can enjoy it this summer. I also got some inspiration from HGTV magazine to paint some terra-cotta pots with yellow and white stripes. (You can see these projects via my Instagram feed @kblast94) I still need to plants the flowers, but they look adorable on our front steps and compliment the gray color of our home. We enjoyed a Sunday night grill session with this blueberry crisp as dessert. It was the perfect ending to a great weekend.
My friend, Bethany, shared this recipe with me last year and I have to admit I was quite skeptical of it at first because of one secret ingredient. We had dinner at her house about a month ago and she made this for us, it was amazing. I was no longer skeptical! Since then I made it for Mother’s Day and then again this past weekend. It is seriously the best blueberry crisp I have ever had. So now that I have your attention, the secret ingredient to this crisp is mayonnaise. Rather than butter you use the mayo as the binding ingredient to make the crumb topping, it adds a nice tang.
I put the cups of blueberries as a variable in the ingredient list below. When I made this for a larger crowd I did 4 cups of blueberries and doubled the crumb topping. For a smaller crowd, I would do the 2 cups of blueberries with the crumb topping. It also depends how you want your crisp to come out, Blair loves things a little doughy so he would rather have more crumb topping than berries. All personal preference, definitely play around with it to your own liking. All I can tell you is that this will be a summer staple using up all those delicious berries that are right around the corner!
- 2-4 cups of blueberries
- 1 cup flour
- 3/4 cup granulated sugar
- 1/2 tsp. cinnamon
- 1/2 cup mayonnaise
Rinse your blueberries and pat dry. Spread evenly in a small rectangular or square baking dish. In a small bowl, combine flour, sugar, and cinnamon. Mix until well combined. Add in the mayonnaise. Using a fork, pastry blender, or your fingers, work in the mayonnaise until the mixture resembles a crumb topping. Distribute the crumb topping evenly over the blueberries. Bake for 35-40 minutes in a preheated oven until the top is golden brown. Serve warm over vanilla ice cream.