Blueberry Crumble

SCRAPS #17: easy-to-make blueberry crumble with raspberry pink sauce

If you’re a fan of fruit pies, you’re going to love my blueberry crumble. You’re getting the best parts of a classic pie: the ooey gooey jammy center and the sweet crunchy crumbly topping, with ten times less effort. I added a tart and sweet raspberry pink sauce, which will get soaked up by that delicious crumble goodness. Top it off with vanilla ice cream and you’ve got yourself a tasty, comforting dessert you can eat while lounging on the couch, watching your favorite show, or at a dinner with friends and family. The best part about it? It only takes 35 minutes to make, from start to finish.

I haven’t had much free time lately, so I’m going to keep today’s newsletter like my recipe: short and sweet. I appreciate every one of you and want to thank you for being a part of this community! I’m working on some exciting things that I hope to share with you in the near future. In the meantime, I’m going to try to send more recipes your way, instead of one every 2 weeks. Thank you so so much for being here!

Cheers,

xx

Carolina

RECIPE

Makes: 8 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

INGREDIENTS

CRUMBLE

• 1 1/2 cups (220 g) all purpose flour

• 1 cup (100 g) instant oats

• 1/2 cup (100 g) sugar

• 1/4 cup (50 g) brown sugar

• 180 g (12 tablespoons) cold butter

• A pinch of salt

BLUEBERRY LAYER

• 2 lbs or 1 kg frozen or fresh blueberries

• 2 tablespoons sugar

• 2 tablespoons all-purpose flour

• 2 teaspoon lemon zest

• 1 tablespoon lemon juice

• 1 teaspoon vanilla extract, or 1/2 vanilla bean

• A splash of bourbon or whiskey, optional

RASPBERRY CREAM, optional, but highly recommended

• 1/2 cup (100 g) heavy cream

• 200 g fresh or raspberries

• 2 tablespoons sugar, more as needed

SUBSTITUTES FOR

• instant oats: all purpose flour, almond flour, coconut flour;

• brown sugar: white sugar;

• butter: vegan butter;

• blueberries: raspberries, strawberries, plums, nectarines, pretty much any fruit.

INSTRUCTIONS

1. Heat the oven to 400°F or 205°C.

2. For the crumble, combine the flour, oats, sugars and salt in a bowl. Mix everything with a whisk, or with your hands to combine. Add the cold butter to the bowl. Mix the flour and butter together by rubbing it with your fingers, or using a pastry blender, until the texture resembles coarse sand. You could also do this step in a food processor.

3. Next, add all ingredients for the blueberry layer in a skillet or pan. I used a 13 x 10 inch baking dish, you could use a 10-inch cast iron skillet, individual ramekins, the option is yours. Roughly mix everything with a spoon.

4. Evenly spread the crumble over the blueberries. Place the dish in the middle rack of your oven, and bake for 18 to 20 minutes, or until the top looks golden brown. If the top browns too quickly, loosely cover with a sheet of aluminum foil and continue baking.

5. For the raspberry cream, blend the cream, sugar and raspberries together until smooth. Strain out the seeds using a sieve.

6. To serve, scoop out the crumble in a bowl, drizzle with raspberry cream and top with vanilla ice cream.