Not only have I been enjoying great familiar vegetables back in Michigan, I have also made it here in time to enjoy some seasonal fruits, like blueberries! We picked blueberries with my parents the day after we came back from Uganda and I made this crisp with some of them.

The recipe is as follows:
1 cup flour
1 cup brown sugar
2 cups oats
6 Tbs. softened butter
5 or 6 cups of blueberries mixed with half a cup of white sugar
Cut the butter into the flour, brown sugar, and oats. Press half of that into the bottom of a 9"x13" pan. Pour the blueberries on top, then spread the rest of the oat mixture over that. Bake it at 350F for about 45 minutes.

I also made this wonderful nectarine and blueberry tart with my even more wonderful sister. It truly tasted as good as it looks.

We basically combined several different recipes in order to come up with this one.
The crust is:
1 cup flour (we used white whole wheat)
1 Tbs. sugar
1/4 tsp. salt
Cut in 6 Tbs. cold butter
Then knead in about 4 Tbs. ice cold water until the dough sticks together in a ball.
Form it into a disk shape then wrap it in plastic wrap and put it in the fridge for an hour.
Meanwhile, cut up about 5 nectarines into slices and toss them with 1/4 cup of sugar.

After you take the dough out of the fridge, roll it into a circle that is a little bigger than the tart pan you're cooking it in so the edges will go up on the sides, like the bottom crust of a pie. Arrange the nectarines and then some blueberries on the tart in whatever pattern you like.
Bake at 375F for 45 minutes.