Blueberry Crumble

I fled the city on this extremely hot summer weekend and headed to Long Island to spend time with my Mom. We had planned on doing the whole beach thing, but it was just too hot! So we did the other things that we always do together… got our nails done, did a little shopping, read, and cooked with the AC blasting.

My Mom loves to bake with blueberries in the Summer. So we decided to bake a tasty Blueberry Crunch. Let me tell you…this recipe is completely effortless and the blueberry crunch is the perfect summer dessert. We searched through Cooking Light, Food & Wine, and tons of cook books searching for some type of crunch dessert recipe to adapt. We could have easily searched the internet for this, but we had more fun looking through delicious looking magazines and cook books.  Finally after a few deviations reading about different recipes… we found one!  Ina Garten’s Plum Crunch.  We used this recipe as a base to help us with the measurements. But we changed the measurements around a bit to cut down butter and sugar.  Read how easy this sounds….

Ingredients

Blueberry mixture ( We omitted sugar in this mixture, and just added it to the crunch. The blueberries already have a natural sweetness.)

2  Small containers blueberries (the size of containers you find at the store)

1/4 cup all purpose flour

Crunch

1 1/2 cups all purpose flour

3/4 cup granulated sugar

3/4 cup light brown sugar

1/2 tsp salt

1 cup oatmeal ( Add more if mixture gets too sticky and not crumbly)

1/2 cup chopped walnuts

1 1/2 sticks cold butter cubed (We used Natural Balance Butter)(Original recipe 2 sticks)

Preheat the oven to 375 degrees. In a medium size baking dish (any shape that makes you happy) put the blueberries along the bottom and mix with the 1/4 cup of flour. Put this mixture aside.

Connect the paddle attachment on your handy electric mixture. Combine all crunch ingredients and mix on a low speed. Mix until the mixture is crumbly and the butter is the size of “peas” as Ina Garten’s recipe states. Distribute the topping evenly on top of the blueberries. Bake at 375 for 40-45 minutes. It will be done once you see the blueberries bubbling and a golden brown crunch!

(Before it went in the oven)

So tasty alone or with ice cream. Look at how tasty it looked after it was baked! I wish you could see the blueberries bubbling.

What dessert do you like to bake with Summer’s fruits??

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