I love being inspired by other foodies. I get so amazed by some people’s photos. My mouth waters after seeing certain pictures because they just look that good. I saw a beautiful photo from @meatballssmama recently where she made a blueberry crisp. Just look at it and start drooling. It looks amazing! http://instagram.com/p/qe-HmZh9mO/?modal=true
Ever since I saw it, I have been wanting to make/eat it and when I have a craving, I won’t stop until I have it. So I finally got to make it and I found a really simple recipe with ingredients I already had at home. The blueberries get really juicy and sweet and it balances out with the crumble on top. It’s best to serve hot and a scoop of vanilla ice cream wouldn’t hurt. Thanks to @meatballssmama for the inspiration!
Recipe for blueberry crumble courtesy of:
For the blueberry filling
12 ounces (about 1 pint) fresh blueberries
1/2 cup granulated sugar
2 tablespoons flour
1 to 2 tablespoons lemon juice, depending on how tart the blueberries
1/4 teaspoon kosher salt
For the crumble
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup light or dark brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 stick unsalted butter, cut into cubes and softened just a little, plus more for the pie plate
Vanilla ice cream, preferably homemade
1. Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position. Generously butter a 9-inch pie plate.
Make the blueberry filling
2. Nibble a blueberry or three to determine how sweet or tart it is. Toss the blueberries with the sugar, flour, lemon juice, and salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Transfer the berries to the pie plate.
Make the crumble
3. Stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter with your fingertips or a pastry cutter until well combined. Crumble the topping over the berries in large clumps.
4. Bake the crunch until the berry filling is bubbling and the crunch is set and browned in places, 25 to 35 minutes. Let the crunch cool slightly, but only slightly, before spooning it onto plates or into dishes and serving it warm with a scoop of ice cream plopped on top or on the side or even on the bottom (see LC A La Mode Note above).