Serves 4 to 6
I love crumbles—fruit-based desserts with sweet, crunchy, crumbly toppings. I especially love the crumbly part, so whenever I make a crumble, the topping is very generous. This easy blueberry crumble, wonderful with vanilla ice cream, is a prime example.
For the filling:
3 cups fresh blueberries
1/4 cup sugar
1 teaspoon cornstarch
1 tablespoon fresh lemon juice
For the topping:
1-1/2 cups all-purpose flour
1/2 cup light brown sugar
1/4 teaspoon salt
1/4 cup finely chopped pecans or almonds, optional
1 stick (8 tablespoons) unsalted butter, chilled and cut into bits
Preheat the oven to 350 degrees F.
To make the filling:
In a large bowl, combine the blueberries, sugar, cornstarch, and lemon juice and stir to coat the berries. Transfer the mixture to a 2-quart shallow baking dish or an 8- or 9-inch square baking pan. Set aside.
To make the topping:
In a large bowl, combine the flour, brown sugar, salt, pecans if you wish, and the butter.
Using a fork, a pastry blender, or your fingertips, mash the ingredients together until the mixture resembles coarse crumbs.
Sprinkle the topping mixture over the berry mixture, covering the berries evenly. Bake in the center of the oven for 30 to 40 minutes, until the top-ping is nicely browned and the berries are bubbling. Serve warm or at room temperature.
Recipes for Soups, Salads, Desserts, and More
by Linda Danneberg
Photographs by Zeva Oelbaum
Stewart, Tabori & Chang
Hardcover; $22.50 ($33.95 Canada)
128 pages; 80 recipes; 25 full-color photographs
Recipe reprinted by permission.
This page created August 2005
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