With July in full swing and LEGENDS about to wrap up for the summer, I’m looking forward to summer vacation like a kid staring out his math class window.  Like good food and good style, this girl could use a good tan and a good nap.  So, to set you up for summer before skipping out for a moment, this week I decided to do something special.  I’ve cracked open my book, the eponymous predicator of this blog, to bring you my Blueberry Crumble.  

It’s true, year-round I crumble for crumble, but this one’s truly one of my favorites.  There’s something about the oatmeal-cookie like flavor and texture of this particular topping that brings out the sweetness of any fruit pairing, while muting any tart our sour notes.  I’ve tossed this on peaches or blackberries, or mixed it in with greek yogurt for a deceptively healthy breakfast, but my favorite iteration of this recipe calls for blueberries and gets packaged for gifting.  

Use a disposable pie tin, and wrap it all up with a bow after, and you’re well on your way to being the favorite at any BBQ.  That is, if you can manage not to devour it yourself…




Ingredients for Topping:

¼ cup All Purpose Flour

¼ cup Quick-Cooking Oats

¼ cup Packed Brown Sugar

½ cup Coarsely Chopped Almonds (about 2 ounces)

¾ tsp. Kosher Salt

1 tsp. Vanilla Extract

½ tsp. Ground Cinnamon

¼ tsp. Ground Nutmeg

½ cup (1 stick) Unsalted Butter, cut into 1/2-inch cubes, softened

Ingredients for Filling:

½ cup Sugar

¼ cup All Purpose Flour

¼ tsp. Kosher Salt

Two 12-ounce baskets Fresh Blueberries

2 tbls. Fresh Lemon Juice

Vanilla Ice Cream

Directions for Topping:

Combine the flour, oats, brown sugar, almonds, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Add the butter and rub in with your fingertips until moist clumps form.

Directions for Filling:

Position the rack in the center of the oven and preheat to 375F. Butter a 9-inch pie dish. Whisk the sugar, flour, and salt in a large bowl to blend. Add the blueberries and lemon juice to the sugar mixture and toss gently with a silicone spatula to coat, being careful not to break the berries. Transfer the berry mixture to the prepared pie dish. Sprinkle the topping evenly over the filling.

Bake the crumble until the filling is bubbling thickly at the edges and the topping is crisp and golden brown, 45 to 50 minutes. Transfer the dish to a rack and let it set, about 15 minutes. Serve with scoops of vanilla ice cream.

Total Cooking Time: 1hour20mins

Serves: 8

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