Monday, July 4, 2011

Sasha's Kitchen: Blueberry Crumbles

Happy independence America! Fourth of July usually means blueberry time in my house. Usually that's a blueberry pie, but this year I actually made a three layer giant chocolate cake with buttercream frosting and lovely floral decorations, which will be the subject of a future post. I was pretty much all butter-ed out after that, so I made a much healthier dessert for our Sunday night dinner - a blueberry crumble. This dessert has much less butter than a pie crust, but the same delicious fresh local blueberries in that filling and just a little but of crumble on the top. So perfect. I made four individual sized desserts from the recipe below, which worked out really well. So well, that I certainly will try it with some other fruits soon. Happy red, white and blue today - but especially blue(berry). Perfect way to cheer yourself up a bit.

Sasha's Blueberry Crumble
4 cups fresh blueberries, squeezed by hand
1/4 cup plus 1 T sugar
3 T plus 1 tsp flour
3 T lemon juice
3 T unsalted butter, cold, chopped into small pieces
1 tsp ground cinnamon
pinch of salt
10 nilla cookies
1/4 cups rolled Quaker oats

Preheat the oven to 375. Combine the blueberries, 1/4 cup sugar, 3 T of flour, and lemon juice in a bowl. In a second bowl, combine the chopped butter, cinnamon, salt, and remaining sugar and flour. Work with your hands gently until it forms a coarse, crumb/crumble like mixture - a bit like wet sand.

Spray four five ounce ramekins with Pam and divide the blueberry mixture. Top with the crumble topping. Bake for about 25 minutes until you have bubbling little caldrons (maybe all the witches from last night's True Blood are influencing my writing here?), and then they are done. Allow to cool enough to eat. Delicious!

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