Fresh Blueberry crumble Dessert
Blueberry season is just about upon us. I suppose if you live in a nice long-summered climate, you may already have a ripe berry patch in mid-summer. In Minnesota, since our winters are often 30 degrees below zero, I like to only plant Canadian varieties, so they tend to fruit a little late in the season. Our blueberry “grove” has not taken off like our other bery patches. With such a small bounty, we tend to not bake much with the blueberries. So imagine my surprise when I discovered about six pounds of blueberries in the fridge. OK, they were store-bought. But, I finally am able to make good on that promist to the kids that I’l make a blueberry dessert at least once this year.
Blueberry Crumble
Ingredients:
- 7 cups fresh blueberries
- 1 tablespoon balsamic vinegar
- 1/2 cup white granulated sugar
- 1/2 teaspoon ground nutmeg
- 1 1\2 cups white all purpose flour
- 1/2 teaspoon salt
- 1 stick melted, salted butter
Directions:
Preheat oven to 375°.
In a large bowl, combine 6 cups blueberries, balsamic, and HALF of the sugar. Spread the berries out in a large, glass baking dish. I actually use multiple pie plates.
In another bowl, combine flour, salt, nutmeg, the rest of the sugar and the melted butter. Cut and mix together until it forms a crumbling dry dough. Use your hands to sprinkle the crumbly dough over the berries. Sprinkle the remaining cup of blueberries over the top of the crumble for a festive look.
Bake about 40-45 minutes until the crumble begin to brown. The fruit should be bubbling slightly. If you go with pie plates, you can get away with baking 35 minutes. If you use one large dish, stick closer to 45 minutes. The smell of the nutmeg fills the house more quickly than the blueberries.
Let it cool at least 10 minutes. We served it warm with vanilla ice cream.
The balsamic is the acid we are using. Usually, people use lemon juice in these types of recipes, but I find blueberries and balsamic vingar to be a winning combo in a lot of recipes. It is just super nuanced and rich. Plus, if your berries are fresh, they will be tart enough to not really need the sour effect of lemon.
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