March 16, 2012

Blueberry Crumble


That is the best word to describe this blueberry crumble!  =)  I normally make the crumble in the summer when blueberries are readily available, but last summer I froze some yummy berries from Georgia.  My parents have blueberry bushes and they sent some blueberries to Colorado.  We ate some and I froze the rest in 10 1/2 ounce servings so they would be ready to go for this recipe.  I defrosted the berries before making the crumble and it turned out just as delicious as with fresh berries.  Over the winter I had forgotten how delicious this crumble is.  It was such a good reminder, I will be making it again VERY soon with some fresh blueberries I purchased! 

 Blueberry Crumble

1/4 cup (1 1/4 ounces) granulated sugar
1 1/2 teaspoons cornstarch
table salt
2 cups (10 1/2 ounces) fresh blueberries
1/2 cup (2 1/2 ounces) unbleached all-purpose flour
1/3 cup old-fashioned oats
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces and chilled

Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees.  Combine 1/4 cup of the granulated sugar, cornstarch, and a pinch of salt in a medium bowl.  Gently toss the berries with the sugar mixture.  Divide the berries evenly between two 12-ounce ramekins.

Mix the flour, oats, brown sugar, cinnamon, and a pinch of salt together in a medium bowl.  Add the butter to the bowl and, using your fingers, blend the butter into the dry ingredients until dime-sized clumps form.  Pinch together any powdery parts, then sprinkle the topping evenly over the berries.  

Place the crumbles on a rimmed baking sheet and bake until the filling is bubbling around the edges and the topping is deep golden brown, about 30 minutes, rotating the baking sheet halfway through baking.  Let the crumbles cool on a wire rack for 15 minutes before serving. 

Yield - 2 servings

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