Saturday, September 22, 2012

blueberry crumble


{a blueberry crisp}

the elements

  • the filling

    • 6 cups blueberries, fresh or frozen
    • 1/2 cup sugar
    • 2 tablespoon arrowroot powder
    • 1 teaspoon fresh lemon juice
    • 1/4 teaspoon coarse salt
  • the topping

    • 3/4 cup all-purpose flour
    • 1/2 cup rolled oats
    • 2 tablespoons coconut flakes
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon coarse salt
    • 6 tablespoons unsalted butter, softened
    • 1/3 cup sugar

the method

  1. preheat oven to 375 degrees. make the filling: mix blueberries, sugar, arrowroot, lemon juice, and salt in a bowl. transfer to an 8-inch square baking dish.
  2. make the topping: stir together flour, oats, coconut, baking powder, and salt. cream butter and sugar in a mixer until pale and poofy. stir dry ingredients into butter. using your hands, squeeze topping pieces together into clumps.
  3. sprinkle topping over filling. bake until bubbling in center, haloed by the divine light of delicious, and brown on top, about 1 hour. transfer to a wire rack, and let cool for 30 minutes before serving.

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