There are so many ways to change the world, and so many ways in which people do.
Farmers who’ve eschewed modern, more industrial farming methods in favor of older ways that celebrate the land and value older wisdom like companion planting, are changing their own worlds by being gentler to their environments.
Teachers who think of innovative ways to teach kids about science, math and so much more are changing the worlds of their students. And so are those who are encouraging kids to read more, suggesting books and introducing new characters. They’re opening up worlds for kids.
And there’s people who choose to walk and bike more than they drive, who are gentler on the environment. And those who work in public service and volunteer for causes and organizations that mean something to them. There are so many bigger ways to be part of change in the world
But there are also so many smaller ways too.
From sharing music to dancing to writing to a mere smile, change isn’t always big. Sometimes the smallest of changes are the most powerful.
Sometimes change is simply making an effort to shop from local farms and stores, supporting the efforts of those in our community and encouraging growth. Sometimes, it’s as simple as heading to the farmers market for that bacon or lettuce or even blueberries.
Like these blueberries. They’re from a local farm that freezes them when they’re in season and sells them all year. And these dainty wild blueberries are perfect in this homemade Blueberry Oatmeal Crumb Cake.
With a springy, moist texture, this crumb cake is quick and easy to make, requires little effort, and uses only two bowls (and a pan).
Lightly sweetened, it relies more on the blueberries for flavor than added sweetener. And the buttery crumb topping makes it all the more special.
And sometimes the best change is the one that comes with just a friendly gesture. Saying hello, sharing a compliment, being kind. Sometimes those mean the world.
- 1⅓ cup all-purpose flour
- ¾ cup rolled oats
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 cup milk
- 1 large egg, lightly beaten
- 1½ cups frozen blueberries
- 2 tbsp all-purpose flour
- 2 tbsp sugar
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Preheat oven to 400 degrees. Spray a 9x9-inch glass baking pan with cooking oil spray.
- In a large mixing bowl, sift together the flour, oats, sugar, baking powder and salt. Add the milk and egg and stir to combine. Fold in the blueberries.
- Pour the mixture into the prepared baking dish.
- In a small bowl, sift together the flour and sugar for the topping. Cut the butter into the mixture until coarse crumbs form. Drizzle in the vanilla extract and stir to combine. Sprinkle over the top of the cake.
- Bake 30-35 minutes, until the top is golden and the cake is cooked through. Remove from oven and let cool for at least 10 minutes before turning onto a cooling rack.
- This can be serve warm or cooled.