A summer recipe.

  When I found myself with fresh blueberries to spare {thanks, Spencer's!} and cooking club on the calendar for this week, I knew I wanted to find a really good dessert recipe to bring. I initially thought about this one, but it doesn't include any sugar and it's against my religion to eat desserts without sugar in them. Amen?

  So I landed on this one from Williams-Sonoma. It is so stinking delicious and ridiculously easy to make. And it's kind of just tastes like summer, you know? My favorite thing about this recipe is that you could really sub in any fruit and it would work. 

  Also, let's just chat about this cooking club I'm in. I've talked about it before, but it just seems worth reiterating- I love those ladies. Leaving Caleb at home last night and sitting around a table sharing delicious food and even better conversation was pretty great. We're so past the awkward getting-to-know-you surface-y phase that it just feels good to be together. Refreshing, fun, and at this season in my life really necessary. At the risk of sounding like a broken record, if you don't have this type of community- I really think it's worth looking for. We all need community and friends and intentional time outside of our homes/daily routine. Breaking out of your comfort zone to start {or join!} something like that just seems so worth it to me, you know?

Blueberry Crisp {c/o Williams-Sonoma}

Ingredients:

• 4 cups fresh or frozen blueberries
• 1 Tbs. fresh lemon juice
• 3/4 cup firmly packed light brown sugar
• 1/2 cup all-purpose flour
• 1/2 tsp. ground cinnamon
• 4 Tbs. (1/2 stick) unsalted butter or margarine,
   at room temperature, cut into pieces
• 3/4 cup rolled oats

Directions:

 Preheat an oven to 375°F. Grease a shallow 1 1/2-quart baking dish with butter or margarine, or spray with vegetable cooking spray.
 Spread the blueberries evenly over the bottom of the prepared baking dish and sprinkle with the lemon juice.
 In a bowl, using a pastry blender or fork, mix together the brown sugar, flour, cinnamon, butter and rolled oats until well combined. Sprinkle evenly over the blueberries.
 Bake until the top is golden and the blueberries are bubbling, about 30 minutes. Transfer to a wire rack and let cool. Serve hot or warm.