I have been lagging on my end of the deal, haven’t I? Promising you funnies and food, and so far I have been busy feeding jokes to the masses instead of my favorite recipes. Without further ado, I introduce the newest cookbook to my collection. My roommate, Molly, surprised me with a copy of The Farm: Rustic Recipes for a Year of Incredible Food written by Ian Knauer for my birthday and I couldn’t wait to share it with all of you. One of the wonderful things about this cookbook is not only how beautiful the pictures are, but also that the recipes are categorized according to the different seasons and when ingredients are at their peak. It’s laden with soups and stews that I’m dying to make, soon no doubt, when autumn makes its entrance. But when I should have been finishing my statistics homework last Sunday I decided to enjoy one of summer’s last treats: blueberries. This Blueberry Crumble was incredibly easy and not surprisingly it didn’t last more than a few days on our counter.

There is no way to make the final product look neat, but my two loves didn't seem to mind at all.

Blueberry Belle Crunch (serves 6 to 8)

For the berries:

12 ounces fresh blueberries
1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1/4 teaspoon kosher salt

For the crunch:

3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup light or dark brown sugar
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
1 stick unsalted butter, cut into cubes

Preheat the oven to 375 degrees F, with a rack in the middle. Generously butter a 9-inch pie plate

Make the berries: Toss the blueberries with the sugar, flour, lemon juice, and salt. Transfer the berries to the pie plate.

Make the crunch: Stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter with your hands until well combined. Crumble the topping over the berries in large clumps.

Bake the crunch until the berries are bubbling and the crunch is set and browned in places, 25 to 35 minutes.

Let the crunch cool slightly before serving. Serve with ice cream, or whipped cream as we did.