Memories for Master: dievca bakesPosted: July 15, 2015
Master’s Mother used to make a blueberry treat when he lived in the Midwest as a child. Master and dievca talked about those memories and dievca wasn’t sure what type of treat it was (see Sunday’s post:Crisp, Cobbler, Buckle, Crumble, Grunt – Oh, My!).
After a false start with a Blueberry Buckle, two years ago, dievca sent Master photos of the different desserts and he recognized the Blueberry Crumble. dievca has never make a crumble, but she liked the look of it because it was less “cakey” and heavier on the fruit. she found this recipe on the internet from Natasha’s Kitchen and was seduced by the words “(extra blueberries)” in the title.
The recipe worked well and dievca feels confident in sharing her find with you. Enjoy!
Blueberry Crumble Recipe
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Author: Natasha of http://www.NatashasKitchen.com
Skill Level: Easy
Cost To Make: Varies by season $10-$15
Ingredients for the Filling:
- 2 to 2¼ pounds (about 36 oz) fresh blueberries, rinsed & well-drained
- 2 Tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest (zest of 1 lemon)
- 3 Tbsp all-purpose flour
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Ingredients for the Crumble Topping:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ⅓ cup brown sugar, packed
- ⅛ tsp (generous pinch) of salt
- 8 Tbsp (1 stick) cold, unsalted butter, diced
- ½ cup quick-cooking oats
- 1 cup sliced almonds, divided
- Vanilla ice cream or whipped cream, optional
- Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
- In a small bowl, whisk together ¼ cup sugar, 3 Tbsp flour and ½ tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.
- In a food processor fitted with a steel blade, combine 1 cup flour, ¼ cup granulated sugar, ⅓ cup brown sugar, and ⅛ tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
- Transfer the mixture to a bowl, add ½ cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
- Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown. Here’s the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.