Blueberries are one of my all-time favorite foods on the planet. They’re one of my weaknesses. If I see blueberries, I must buy them. So, how could I possibly resist a two pound box of perfectly ripe berries? But, blueberries are tricky. Just because they’re perfectly ripe, that doesn’t mean that they’ll be delicious. Some are one dimensional. Sweet or tart, that’s all she wrote. Those blueberries are fine. And, I’ll eat them. But, it’s the other type of berry that always has me on the lookout. Some very special blueberries have a gorgeous floral complexity that is hard to explain. I’m not sure what it is. Maybe there’s a hint of huckleberry hidden in there making them interesting. Just like huckleberries, these gorgeous berries have a bit of crunch to them. When you find these gorgeous berries with that quality of something special, you will know immediately. Then, you’ll be hooked, too.
Blueberry Crumble
makes 1 giant casserole
2 pounds fresh blueberries, carefully washed
1/2 cup sugar
1 Tablespoon flour
1 Tablespoon cornstarch
juice of one lemon (one very juicy lemon)
1/4 teaspoon cinnamon
1/2-3/4 cup water (or blueberry juice)
Topping
4 Tablespoons butter
1/2 cup sugar
3/4 cup flour
1/2 cup oats
1/4 teaspoon cinnamon
In a small mixing bowl, combine sugar, flour, cornstarch, and cinnamon. Stir well to combine. Pour wet, washed blueberries into a large buttered casserole. Sprinkle sugar mixture evenly over the top. Sprinkle the juice of the lemon evenly over the top. (If your lemon isn’t juicy, use the juice of one lemon plus an extra half) Then, evenly pour the blueberry juice (or water) over the top. Prepare topping in a small bowl. Crumble over the top.
Sprinkle the top with extra oats, if you like.
Bake at 350 degrees F for 50-60 minutes.
Leave a Reply