Sunday, October 10, 2010

Blueberry crumble

Crumbles are very simple. Fresh (or frozen) fruit, some brown sugar to draw the natural sweetness out of the fruit, and the crumble mixture. Keep experimenting with the crumble - add crushed walnuts or even cookie crumbs for different flavours and textures.

Blueberries (these were frozen) about 4 cups
Flour, three-quarter cup
Brown sugar, one cup
Butter, 1 stick or 4 ounces
Walnuts, (optional) a handful, or half cup, crushed

Make the crumble by combining the butter and three-quarter cup sugar with flour. Work the ingredients together with your fingers, add walnuts. The mixture should be well-mixed but clump together when pressed. Heat oven to 375 (about 175C).

Put blueberries in an oven proof dish with a sprinkle of brown sugar (two tablespoons), could be square or circular. Spread the crumble evenly over the blueberries. Bake for an hour. Remove from heat and cool. Serve with ice cream or cream or yogurt.

4 comments:

  1. Gosh! what an amazing colour,...if must be delicious too,...imagine yesterday I found some bluberry juice in the health store,...no sugar added,... dense, and almost sour....it was too concentrated....

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  2. one of my favourites! Everytime you put up a good baking dish i get upset that I can't do any of this!

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  3. Get yourself a tiny toaster oven Boonie!

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  4. I made the apple crumble twice. Amazing. But i'm having trouble making the crumble. when i follow the directions, my crumble does not come out too crumbly. do i need to use more flour or butter?

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