Batten down the hatches, mates, it looks like we're in for some stormy weather this holiday weekend! If you live on the East Coast you know what I'm talking about. Hurricane Hermine has already hit Florida, Georgia and the Carolinas, wreaking havoc, and is steadily making its way up the eastern seaboard, although I think it's been downgraded to a tropical storm now. I'm just hoping my husband can get in from London where he's been on business all week and that we don't lose power or wind up with a flooded basement!! But these are wasted worries because one thing we cannot control, despite our very advanced technology. is the weather, right? And speaking of weather and seasonal changes (notice the seamless subject change) if you're looking for an easy way to both celebrate this weekend and hang onto the summer for just a bit longer , I can think of nothing better than this sensational blueberry crumble! Not too sweet with a buttery addictive topping, it's the perfect base for a scoop of good vanilla ice cream or a dollop of sweetened whipped cream. Storm or not, it's an ultra delicious way to say goodbye to summer!!
I love crisps and cobblers and crumbles and not just because the very words sound so appetizing themselves (who doesn't want to eat something called a "crisp"?) but also because they are generally something you can throw together last minute, which given my hectic schedule these days seems more and more to have become my standard approach to cooking, especially dessert. This recipe has only 5 ingredients at play, doesn't require a mixer and literally comes together in minutes! Plus there's the added bonus that it makes your house smell terrific! (Oh and by the way I love, love, love the crumbly topping but if you're looking for something a little more cakey try this equally terrific Easy Blueberry Cobbler).
Once you've coated the berries in some of the flour and the ordinary sugar, you make a brown sugar/butter/flour crumble topping, sprinkle it over the berries and bake. That's it!!
The berry mixture is bubbly warm and delightfully messy and the crumb topping provides just the right balance and textural difference so that this really hits the bliss point on all notes. And more importantly, it's equally good at that last sunny backyard celebration or huddled together in some powerless dark house somewhere--might as well enjoy ourselves, right? Have a happy and safe Labor Day wherever you are!! And I'll be back next week as we unofficially enter the fall season--yikes!!
Prep Time: 12-15 minutes; Bake Time: 30-35 minutes
- 1 cup plus 2 tablespoons unbleached, all-purpose flour
- 2 tablespoons granulated sugar
- 4 cup fresh blueberries
- 1/2 cup brown sugar
- 1/2 cup (1 stick) butter, room temperature, cut into small pieces
- Pinch of salt (omit if you've used salted butter)
- Vanilla ice cream or sweetened whipped cream for topping (optional)
1. Preheat oven to 375ºF.
2. Place the berries in a large bowl and spoon the two tablespoons flour and the granulated sugar over them. Toss gently to coat and turn them out into an 8-inch square baking pan.
3. Place the brown sugar, butter and 1 cup flour in a medium bowl and use a fork or your fingers to mix them together just until the ingredients come together and form lumps but not until pasty or mushy. Sprinkle the crumble evenly over the berries in the pan.
4. Bake for 30-35 minutes, until the top is a deep golden brown and the filling is bubbling. Serve immediately as is or with a scoop of vanilla ice cream or some sweetened whipped cream. Leftovers are heavenly reheated or cold!
Note: Recipe adapted from Food52 Baking Cookbook by the Editors of Food52.