I know blueberries are out of season, but as my birthday is looming, one of my ‘besties’, Robyn from Melbourne, bought me this amazing enamel baking dish, given the baby blue colour, what better a dish to create than a rich blue fruit, so a hearty blueberry crumble was in order!
This amazing desert is so easy and you can find frozen blueberries at any good gourmet food retailer at this time of the year, the results are just perfect! So, wrap up and serve yourself a big bowl with lashings of custard and don’t worry about the figure until next summer !!!!!!! Enjoy ;0)
Photography Andy Arnfield – The Gourmet Grocer
For the blueberry filling
500g fresh blueberries of frozen at this time of year in Australia
1/2 cup granulated sugar
2 tablespoons flour
1 to 2 tablespoons lemon juice, depending on how tart the blueberries
1/4 teaspoon kosher salt
For the crumble
3/4 cup plain flour
1 cup quick-cooking oats
1/2 cup light or dark brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon Maldon sea salt
150g unsalted butter, cut into cubes and softened just a little, plus more for the pie plate
Creme Anglaise to serve
1. Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position. Generously butter a 9-inch pie plate.
Make the blueberry filling
2. Nibble a blueberry or three to determine how sweet or tart it is. Toss the blueberries with the sugar, flour, lemon juice, and salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Transfer the berries to the pie plate.
Make the crumble
3. Stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter with your fingertips or a pastry cutter until well combined. Crumble the topping over the berries in large clumps.
4. Bake the crunch until the berry filling is bubbling and the crunch is set and browned in places, 25 to 35 minutes. Let the crunch cool slightly, but only slightly, before spooning it onto plates or into dishes
Recipe adapted from leitesculinaria.com