Tuesday, June 25, 2019

Brandied Blueberry Crumble

I cannot get enough of fresh fruit this season. My refrigerator is packed with it, including all forms of fresh berries. One of my favorites is blueberries, and I have been including them in salads, on top of oatmeal for breakfast, baked into pancakes, and for dessert. This recipe is easy, but elegant, considering the inclusion of the brandy. It can be made in a baking dish, or individual ramekins for a nice presentation.
Brandied Blueberry Crumble

1 Tbsp. sugar
1 tsp. cornstarch
1/4 tsp. cinnamon
1 T. Brandy

Crumble topping:
1 cup flour
5 Tbsp. butter, chilled and cubed
1/4 cup dark brown sugar

Preheat oven to 350° F. Lightly butter a 1-quart ovenproof dish (or four small ramekins, I used
these); set aside.

Put blueberries in a bowl with sugar, cornstarch, cinnamon, and brandy, and toss to mix. Pour berries into the prepared baking dish(es) and set aside for 15 to 20 minutes.

Place flour, butter, and brown sugar into the work bowl of your food processor. Pulse until the mixture resembles coarse crumbs.

Sprinkle crumble mixture evenly over the berries and bake for 45 to 50 minutes until the top is golden brown. Let
crumble cool slightly before serving with your favorite topping, or none at all.
Serves 3-4.

If you prefer your blueberries for breakfast, give this recipe for “To Die For” Blueberry Muffins a try.

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jmac said...

May I plz just come stay with you for about a week??? And may I give you my list of all YOUR recipes to cook for me??
Drooling thinking about this blueberry dish!

Linda said...

So nice to see a crumble without oats as a topping ingredient (my pet peeve about anything fruit-pie-streusel-cobbler related).
I've seen in catalogs little dwarf, container grown blueberry bushes - maybe you should get one for your lanai!

Louca por porcelana said...