Wild Blueberry Crumble With Oat-Almond Topping

I have never been much of a dessert fan.  I am by default a salt kind of girl, and would much rather prefer most anything salt to anything sweet any day.  But I do have a soft spot in my stomach for blueberries — specifically, frozen blueberries of the wild kind.

How much of a soft spot?  Well, for starters, I eat them every morning with my cereal after defrosting them under warm running water in my kitchen sink.  Every morning.  Every time my brother sees me, he yells, “Blueberries!” (basically, a verbatim imitation of yours truly from when we used to live together).

No joke, these bitty berries make me that happy.

Forget about fresh blueberries.  Lame.  Okay, maybe not lame, but those frozen, teeny tiny, can’t-be-tamed ones found buried in your grocer’s freezer section are just the hands-down, bee’s knees for me (and bees are pretty cute).   Topped with oatmeal and almond crumbly, and baked all warm and bubbly?  It just could make the salt girl inside me reconsider.

It all starts with mushing together the ingredients that’ll be your crumbly topping.  Okay hands, do your stuff!

Then comes making the filling.  Butter, lemon, light brown sugar, it’s all in there.  And of course, blueberries!

Next, is pouring all that blue goodness into your buttered pie plate.

Then just when you think you can’t be more in love, comes your patiently waiting crumbly topping.  I know, can’t you just taste it?

Pop it into your preheated oven (there you go, Godspeed, little blueberries!)…

…and before an hour is up, out comes wild blueberry heaven.

Wild Blueberry Crumble With Oat-Almond Topping

Adapted from Food Network Magazine

Makes one 9-inch crumble

For the Topping:

1/2 cup rolled oats
1/2 cup all-purpose flour
1/4 cup whole wheat flour
1/2 cup almond meal
1/4 cup packed light brown sugar
1/2 teaspoon salt
8 tablespoons unsalted butter, melted, plus a little extra for the pie plate

For the Filling:

4 cups frozen wild blueberries
1/3 cup turbinado sugar
1 tablespoon cornstarch
1 teaspoon lemon zest
1 teaspoon freshly squeezed lemon juice
2 tablespoons cold, unsalted butter, cut into small pieces

Start with making the topping.  Using a whisk or fork, mix the rolled oats, flour, almond meal, brown sugar, and salt in a bowl.  Once thoroughly combined, add the melted butter and mush the mixture together with your fingers until evenly moistened.

Preheat oven to 375 degrees F.  Butter a 9-inch pie plate (preferably glass or ceramic).  Set aside.

Next, make the filling.  Using a large spoon, combine the blueberries, sugar, cornstarch, lemon zest, lemon juice, and butter pieces in a bowl.

Transfer filling to your prepared pie plate.  Squeeze handfuls of the crumble topping mixture and sprinkle on top of filling.

Place crumble into preheated oven and bake for 45-50 minutes, or until topping is golden brown and filling bubbly.

Remove from oven and let sit at least 20 minutes before serving.  Serve warm by itself, with vanilla ice cream, or for something extra special, with roasted banana and cardamom paletas.

Place covered in the fridge to store.  Crumble lasts up to 3 or 4 days.

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