I am getting ready for the Lunch Bunch school meal next week, and our theme will be “Eat a Rainbow!”. To ensure the kids eat and enjoy a rainbow of colors, I came up with this menu by popular demand:
White: potatoes (we will “bake” them in a slow cooker)
Red: tomatoes adn kidney beans (I will keep this toppping warm in a slow cooker, almost like a chili; the beans provide a protein source)
Green: Chives and fresh herbs
Yellow: Shredded mexican blend cheese
Orange: Orange peppers
And what to do about blue/purple? The kids asked me to make a blueberry crumble, which can easily cook and be served from a slow cooker that will sit in their classroom until lunch time. I consulted my mother-in-law, Terry, an expert on blueberry crumble. Here is her time tested family recipe– delicous and so easy! (Note: for the gluten-free version, please read to the bottom).
Butter (1 stick)
Sugar (1/2 cup brown an 1/2 cup white)
Cinnamon (~1 tsp)
1 cup flour
Mix ingredients and pour over a generous amount of blueberries (or any type of fruit–at least 4 cups worth) in a pyrex dish. Bake at 350 until bubbly (about 45 min).
I tweaked the recipe a bit since we had just learned about whole grains with the kids, and I wanted to include some in the recipe. So I substituted the 1 cup flour with: 1/2 cup rolled oats, 1/2 cup white flour and 1/4 cup whole wheat flour. I also added some vanilla (about 1 tsp) because I felt like it. You could also add some lemon juice, or play around with different spices. Be creative!
Because we were serving it at school and there is no oven, I tested this recipe in a slow cooker (on high for several hours) and it worked out great. I hope the kids at school love it as much as everyone in our family did!
My final step before next week’s lunch is to make a gluten-free version of this crumble. One of the kids in the class is gluten-free, so I’m excited to challenge myself with creating a version that will be just as delicious. Stay tuned!
*Post note: I did it! I played around with the recipe a bit, and I came up with something gluten-free that my 5th grade daughter said was just as good as the original. All I did was to follow the original recipe, but exchange the 1 cup flour as follows:
-1 cup flour–replace with: 1/2 cup rice flour, 1/4 cup almond flour, and 1/4 cup Bob’s gluten free flour