Monday, September 8, 2008

Summer Blueberry Crumble

Summer Blueberry Crumble
Cook's Country Magazine


1/2 cup granulated sugar
4 tsp. cornstarch
1/4 tsp. salt
5 cups fresh blueberries
2/3 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup packed light brown sugar
1/2 tsp. cinnamon
6 TB. unsalted butter, cut into 6 pieces and chilled


1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Combine granulated sugar, cornstarch, and 1/8 tsp. salt in large bowl. Add berries to bowl and toss to coat. Transfer to 8-inch square baking dish (I used a 9-inch round pie dish).
2. Process flour, oats, brown sugar, cinnamon, and remaining salt in food processor until combined. Add butter and pulse until dime-sized clumps form. Sprinkle crumble evenly over berries.
3. Bake until filling is bubbling around edges and topping is golden brown, about 30 minutes. Cool on wire rack for at least 30 minutes. Serve.



*This was to die for! I served it up with homemade vanilla ice cream. mmmmm.....

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