Similar to pie without a crust, a crumble is easy to whip up, and offers a delicious homemade pie-like taste without the fuss of rolling out dough. I like to keep the crumble on the tart side, so the natural zing of the blueberries comes through, then sweeten it up by serving with fresh whipped cream or vanilla ice cream.
4 cups (2 dry pints) blueberries
1 teaspoon vanilla
¼ cup sugar
¼ cup flour
½ cup brown sugar
¼ cup flour
4 tablespoons butter
½ cup rolled oats
½ cup walnuts
1 teaspoon cinnamon
Preheat oven to 350 degrees. Spray 8 x 8-inch baking dish with cooking spray. Wash and drain blueberries, then place in large bowl and stir in vanilla. Add sugar and flour to thoroughly coat berries. Spread berry mixture evenly in baking dish.
Mix brown sugar and flour together in a small bowl. Cut the butter into small pieces and cut into flour mixture with pastry blender or two knives until mixture is crumbly. Stir in oats, walnuts, and cinnamon.
Spread topping evenly over berry mixture, place in oven and bake for 35 to 40 minutes, until top is crisp and golden. Serve hot with sweetened fresh whipped cream or vanilla ice cream.
Note: A crumble can be a little messy to serve, and can be baked in individual ramekins for a neater presentation – just cut back the baking time a little bit (25 to 30 minutes).
Makes 6 – 8 servings.