Saturday, August 9, 2014

Blueberry Crumble

(3-4 servings)

The blueberries here are magnificent. They are large, plump and juicy. I've gone picking a few times now and will probably head out at least one more time before the season is finished. I can't seem to get enough of them.

This is the fourth crumble I've made. Each one has been a bit different. I've experimented, adding fresh lemon zest, cinnamon and almond extract. I prefer this crumble. It's plain, with a small amount of sour cream. The sour cream provides a subtle tang, allowing the blueberries to shine.

For this recipe I used a small baking dish which holds about 3 1/2 cups.

3 tbsp sour cream
2 tbsp sucanat or brown sugar
2 tsp rice flour or unbleached flour
2 1/2 cups fresh blueberries

Preheat oven to 400°F.

Combine the sour cream, sucanat and rice flour. When they are thoroughly mixed, add the blueberries and toss until they are evenly coated.

Place the coated blueberries into a small baking dish. Set aside.

2 tbsp rice flour or unbleached flour
2 tbsp sucanat or brown sugar
2 tbsp rolled oats (gluten free, if you are avoiding the regular flour)
2 tbsp cold salted butter, cut up

Place all of the crumble ingredients into the bowl of a food processor and pulse a few times taking care not to over-process. The mixture should be quite coarse in texture.

Sprinkle the crumble mixture evenly over the blueberries. Place the dish onto a cookie sheet to catch any drippings and place both into the oven.

Bake for about 35-45 minutes or until the crumble has browned and the berries are hot and bubbling.

Remove from oven and cool. Serve while still slightly warm.

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