Sunday, March 6, 2011

Blueberry Crumble

With blueberries being on sale every week, I have stocked up, but I needed to make something that would use them all. So, I decided to make a blueberry crumble. This recipe is a mix of two. The filling is from one recipe I found on FoodNetwork.com and the crumble topping is Ina Garten's from her Barefoot Contessa cookbook because I love hers and have made it before.

Ingredients
Filling:
1 teaspoon unsalted butter, softened
2 pints blueberries, or any other berry
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup orange juice
1 teaspoon vanilla extract

Crumble Topping:
3/4 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
1/8 tsp salt
1/2 quick cooking oats
1 stick unsalted butter, cold and cut into cubes

Directions:
Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.

For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.

For the topping: Combine the flour, sugars, salt, oats, and the cold, diced butter in the bowl of an electric stand mixer fitted with a paddle attachment. Mix on low speed until the butter is pea sized and the mixture is crumbly. (See the pictures below.)


Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm with ice cream or whipped cream.

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