Sunday, July 6, 2014

Blueberry Crumble

As I have said a few times already...get out there and take advantage of the rich summer fruits and vegetables. Hit your farmer's market weekly which allows you to support local farmer's, provides better produce, and is overall, tastier than anything from the store!

Right now, the midwest is seeing a rise in blueberries, and when Jon was visiting I was able to try all kinds of new things, including this throw-together Blueberry Crumble.  Folks, it doesn't get any easier to make a simple, fresh, delicious dessert with little sugar.

Mixing bowl
8" x 8" Pyrex baking dish
Pastry cutter, or I just use my hands

5 cups blueberries

1/2 cup granulated sugar
4 tsp cornstarch
1/8 tsp salt

2/3 cup of flour
1/2 cup old-fashioned rolled oats
1/3 cup packed light brown sugar
1/2 tsp ground cinnamon
6 Tbls unsalted butter, diced and chilled

1. Wash your hands.
2. Preheat oven to 375F degrees.
3. Whisk granulated sugar, cornstarch, and salt together.

4. Toss blueberries in the sugar-cornstarch mixture and pour into pyrex dish.

5. Combine flour, oats, light brown sugar, cinnamon.

6. Add the butter and use your hands or pastry cutter to create a coarse crumble.

7. Scatter the crumble overtop the blueberries.

8. Bake @375F degrees until bubbly and the crumble is golden brown, approx 30 minutes.

9. Let cool x 20-30 minutes.

10. Serve with vanilla ice cream or whipping cream.

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