I hope everyone had a fabulous 4th of July...
We just got back from a wonderful trip to upstate New York...
My inlaws had been babysitting their precious
Boston Terrier granddog, Spooky, while we were away...
They volunteered to drive him home to us
My hub said he was tired of eating out
and asked if I could make something at home...
Goosie Girl and I ran to the store for the necessary
ingredients to make his grandmother's baked spaghetti
(which is a family favorite & not to mention simple)
and as we were about to check out,
I remembered I had nothing for dessert...
I ran back and grabbed 2 packs of blueberries,
recalling this recipe I had seen on The Barefoot Contessa...
Let me tell you it got rave reviews...
and it was incredibly easy to make...
It would be perfect for any time of the year...
just use any fruit that is in season...
Blueberry Crumble Recipe:
For the fruit
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all purpose flour
2 pints fresh blueberries
For the crumble:
1 cup all purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 stick cold, unsalted butter, diced
Preheat the oven to 350 degrees.
Place blueberries in a large bowl.
Add the lemon zest, lemon juice, sugar & flour.
Gently mix together.
Allow the mixture to sit for 5 minutes.
Spoon the mixture into ramekins or a pan.
(I used a 12x12 pan)
For the topping,
combine all the crumble ingredients
in the bowl of an electric mixer
fitted with a paddle attachment.
Mix on low speed until the butter is the size of peas.
Sprinkle evenly over the fruit.
Bake for 40-45 minutes,
until top is browned & crisp
and the juice is bubbly.
Serve warm or at room temp.
I served mine straight out of the oven
with a scoop of vanilla ice cream...
The pic of the crumble is from Ezra Pound Cake