Sweet-tart blueberries topped with a buttery crumble
Keyword Blueberries, Fruit Desserts, Summer Desserts
Prep Time 10minutes
Cook Time 50minutes
Author Elizabeth at thewildolive.org
3TbspInstant Clear Jel*
Preheat oven to 375.
In a large glass or stainless mixing bowl combine sugar and Clear Jel. Add blueberries and toss to coat; drizzle the water over fruit mixture and gently fold and stir till all the sugar is moistened.
Pour berries into an 8” sq. baking dish or equivalent pan – I use a medium oval baker sometimes.
In a medium bowl combine flour, oats, brown sugar, baking powder and salt. Use a pastry blender or 2 knives to cut butter into flour-oat-sugar mixture. Make sure butter is evenly distributed and all the flour is coated. Your mixture should form loose clumps.
Distribute crumble mixture in marble-sized pieces all over the fruit. An easy way to do this is to grab a handful of the crumble mix, squeeze in your hand to form a solid ball, and break off pieces.
Bake until vigorously bubbling all around the edges and topping is well browned, 40-50 minutes.
You can absolutely make this with frozen blueberries – I do all winter! After tossing the berries with the sugar, Clear Jel and water, simply allow the berries to thaw out before pouring into the pan to bake.*If you can’t find Instant Clear Jel, you can substitute 1 Tbsp. of cornstarch. However, you will need to also make the following changes to the recipe: (1) omit the ½ cup water; (2) bake the dish until the fruit is bubbling all throughout – not just around the edges – or you will have blueberry soup on your hands. The entire dish needs to be bubbling for the cornstarch to work its magic. If the topping gets too brown for your liking before the filling is bubbling throughout, just tent it with a piece of foil.
Recipe courtesy of Elizabeth at www.thewildolive.org