Blueberry Crumble

A little like a pie, a little like a cobbler, this tasty blueberry dish make a delicious after-meal dessert or a sweet breakfast treat.

Blueberry Crumble

Filling:
4 cups fresh blueberries
1 cup sugar
Zest of one lime
3 Tablespoons all-purpose flour

Topping:
1 cup all-purpose flour
6 Tablespoons sugar + 2 Tablespoons for dusting top
1 teaspoon baking powder
1/4 teaspoon salt
5 Tablespoons butter, chilled and cubed
1 egg, beaten
1 teaspoon vanilla

Preheat oven to 375° F.

In a large bowl, gently stir blueberries, sugar, lime zest and 3 Tablespoons flour. Pour mixture into a lightly-greased 10-inch round pie plate.

In another large bowl, whisk together rest of flour, 6 Tablespoons sugar, baking powder and salt. Using a pastry cutter, cut butter into flour mixture until pea-sized pieces are formed.

In a small bowl, using a fork, whisk the egg and vanilla together. Gently toss this mixture (with the fork) into the flour (topping) mixture until slightly moistened, and a dough begins to form.

Sprinkle this crumble mixture evenly over the blueberry mixture in pie plate. Sprinkle the remaining 2 Tablespoons of sugar over the top.

Bake for 25-35 minutes at 375° F, checking at 25 minutes to see how quickly the top is browning. Remove when pie is bubbly, and topping is golden and slightly browned.

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