Blueberry Inspiration

Two Peas In a Pod

is a WONDERFUL website with a wealth of delightful recipes, tips and ideas. I think my favorite thing is their pictures – full of life and the brimming bounty that life is meant to be. I can almost vicariously catch their joy, as husband and wife team up to duel with kitchen catastrophes and win nearly every time.

That said, I will post a picture of my failure or success with this recipe, after I made my slight deviations to “health-ify” the dessert. My criteria for healthy are fairly subjective and strictly based on my own preferences. I like big portions, I want to be able to enjoy quite nearly 1/4-1/6 of a dessert. Therefore, the calorie count can’t be terrifying! The recipe can’t be so saturated with carbs and sugar that I feel guilty enjoying it as a bedtime snack. I prefer for my desserts to have a descent amount of protein, in this case, the recipe falls short unless you top it with a dollop of your homemade Greek yogurt.

So, wrap up National Blueberry Month with a BIG serving! If you make this recipe using my alterations, you can have 1/6 of the recipe for 218 calories!

(you can see the original recipe here, or click the picture above)

Blueberry Peach Crumble

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 40-45 minutes

Fresh blueberries and peaches are covered with a sweet crumble topping and baked to perfection! This dessert screams summer!


2 cups blueberries
2 1/2 cups peeled and sliced peaches (5-6 peaches)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon vanilla extract
1/2 Splenda
1/4 WW flour

For the crumble topping:

1 Scoop cinnamon or vanilla protein powder

1/2 quick oats
1/2 cup old-fashioned oats

1/4 Splenda
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 T. Brummel and Brown, 3 T. water


1. Preheat the oven to 350 degrees F.

2. In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.

3. For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.

4. Place the fruit mixture in a 2 quart ceramic or glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Place the pan on a baking sheet pan lined with a Silpat or parchment paper and bake for 40 to 45 minutes, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Note-you can make the crumble in individual ramekins. You can also make the crumble ahead of time-just store the unbaked crumble in the refrigerator and bake when ready! Store the crumble in the refrigerator for up to 2 days.

Decadent Desserts

Relax, it’s Friday!  The little lie: Dessert has to entertain the tongue.

Dessert.  Dessert on the day.  Like a cherry plopped lazily on top of twisted, whipped cream as it slides down the sugary, white mountain.  Relaxed, diffused, released.

My first deep exhale everyday, happens as I step onto my back patio, cup of coffee in hand, balanced to perfection with unsweetened, vanilla almond milk.  I place my Bible and journal on the patio table and sink into a chair.  The sun’s already risen, but barely slicing through the ancient trees that frame my backyard.  Brave snoops the perimeter of the fence for errant squirrels before settling on my feet with his own, “hufff.”

My spiral journal collects the hustle of yesterday.  It reminds me of the possibilities of today.  As I write, I pray, and peace wafts from the pages.  It’s a deep, cathartic stretch of my mind, like yoga.

Forget the caffeine.  Coffee is the common denominator, the secret ingredient in my daily delights.  From the first sip in the morning sun, to the mid-day writing session in my “office.”  I work all day long, anticipating my chance to really work.  Finally, at the sun’s highest peak, I pour my fourth cup of coffee from the second urn from the left at Panera Bread.

I top my decaf with an inch of hazelnut, a dash of two percent and settle into a straight back wooden chair.  Dessert on the day.  I’ll leave the pastries and succulent chocolates for those who mistakenly think dessert must entertain the tongue.  I gaze at my computer screen and wait for creativity to strike.  Sometimes I’ll pluck thoughts from my journal or prayers that morning.  Suddenly, if I’m lucky, words pour unprovoked from my fingers.  A story rises, filling me with the satisfaction of a perfectly baked confection.

The theme continues through the evening.  Especially at my parent’s home, with other devoted coffee lovers, the night winds down to the put-put of the percolator.  Daddy and I sink, two adults now, into bulky chairs.  Or, Mom and I cuddle on the sofa with warm mugs of something (she prefers hot chocolate or tea).  Maybe there’s music, maybe some cards, but always a hush, a sigh and release. The sun sinks this time, over the same edge of the fence where it announced the morning.

It’s amazing to tell you this story and realize that I still feel stressed sometimes.  How does that happen with so many impromptu opportunities to exhale?