If you follow me on twitter, you’ll know that I got 2 pints of fresh blueberries from my volunteer CSA shift last week when some unlucky soul forgot to pick them up. I was so excited for these blue beauties – I didn’t sign up for a fruit share this seasons, so it was a sweet surprise. And sweet they were – these were some of the most delectable blueberries I’ve had in a while. Tweaking a apple crisp recipe from Mark Bittman’s How to Cook Everything, I threw together this easy but delicious blueberry crumble. So delicious!
You will need:
- 2 pints fresh blueberries
- 1 tsp ground cinnmon
- 1 tbsp lemon juice
- 2/3 cup brown sugar
- 5 tbsps cold unsalted butter, cut into bits
- 1/2 cup rolled oats (old fahshioned)
- 1/2 cup flour
- 1/4 cup shredded coconut (optional)
- Dash salt
1. Preheat oven to 400F.
2. Toss the fruit with half the cinnamon, the lemon juice, and 1 tbsp of the brown sugar. Spread in a lightly buttered 8-inch square baking pan (or whatever pan you have available, really)
3. Combine all other ingredients – including the remaining cinnamon and brown sugar – with a pastry cutter, fork, or food processor until mixture is crumbly.
4. Crumble the topping over the blueberries.
5. Bake until topping is browned and blueberries are bubbling, 30-40 minutes. Serve hot, warm or room temperature. (I actually really liked it cold as well!)
This recipe was extremely easy, quick and delicious. What’s more, unlike many baking recipes, the ingredient proportions are somewhat flexible. Feel free to adjust the oats, sugar, flour and coconut to your liking. I enjoyed this crumble with a tall cold glass of CSA whole milk. Yum!
What’s your favorite fruit dessert?