Fresh fruit is my favorite thing for dessert, and it only gets better when plump blueberries are paired with just enough sugar to create a luscious sauce. Topped with a lightly sweetened crumble and accessorized with a scoop of vanilla gelato, the flavor combinations will make your toes tingle with happiness. The leftovers are great for breakfast, served with plain yogurt. If there are any leftovers, that is.
Blueberry Crumble Recipe
1 c all-purpose flour
1 c sugar
1 tsp baking powder
2 eggs, beaten lightly
For Blueberry Filling
2 T all-purpose flour
3/4 c sugar
5-6 oz containers fresh blueberries, rinsed
1 stick unsalted butter, melted
Preheat oven to 375°F.
In medium bowl, combine flour, sugar, and baking powder, mixing well. Make a well in the center of dry ingredients and add eggs, mixing with fingers until the topping is crumbly. Set aside.
Mix flour and sugar in a small bowl.
Place rinsed berries in a large bowl and sprinkle with flour and sugar mixture, tossing gently to coat berries evenly. Transfer berry mixture to buttered 9 x 9 inch square baking dish. Sprinkle topping over berries, and drizzle with butter.
Place baking dish on a cookie sheet to prevent oven messes. Bake for 45 minutes, or until bubbling. Serve warm or at room temperature.
If you’d like a great after dinner pairing, there is nothing better than a glass of Rutherglen Chambers Rosewood Muscadelle (Tokay). Priced right at around $15 for a .375 ml bottle, this amber dessert wine is similar to a good quality madeira, and compliments fruity desserts with elements of dried fruit, almond, orange peel, and clove aromas.
Like this blog post? Subscribe to my newsletter so you won’t miss out on future blog posts!