June 29, 2016
Desserts, Cookies, Snacks,
Dairy, Fruit, Blueberry, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Small Batch Cooking, Entertaining, Picnic, Potluck, Summer, Hand Mix/Whisk, Oven Bake, Refrigerator, Non-Dairy, Vegetarian, Alcohol, Make it from scratch, Bars, Sugar, Butter/Margarine, Spring, Kosher Dairy more
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"One of my favorite simple sweet recipes. I really don't do much baking; so, I'm always looking for something easy to prepare. And, this is it. You can use raspberries, strawberries or blackberries too; but, I prefer blueberries. Make the day ahead; so, you can let them chill and firm up over night. A perfect summer treat."
Crumble ... Add the flour, both sugars, baking powder, and salt to a large bowl; and, mix to combine. Add the butter and egg; and, using a fork or pastry cutter, mix everything until well combined. Personally, I usually use a fork; and, then my hands. It should resemble a coarse texture. Note: I actually freeze the butter; you definitely want to use cold butter.
Add one half of the crumble mix into a 9x9" pan, lined with parchment paper, lightly sprayed with a non-stick spray. If you don't have parchment paper, don't worry. Just spray the pan really well. Also, I prefer a glass pan; but, any pan will work. Make sure to press the crumble in the pan to form a crust.
Hint, cut 2 pieces of parchment paper 12x9". Place one alone the bottom, and let the extra come up the side. Place the other one in the opposite direction. This will allow you to easily pull it right out of the pan.
Filling ... Add the blueberries, orange juice and zest, brandy, sugar, and corn starch to a bowl; and mix. Pour the blueberry over the crumble in the pan.
Finish ... Add the nuts to the remaining crumble mixture; and mix. Top your blueberry mix, spreading it out over all the blueberries. Don't worry, if it doesn't cover all the blueberries.
Bake ... In a preheated 375 degree oven; place your pan on the middle shelf, uncovered, for 40-50 minutes until golden brown. Cool completely, then, cover tightly with foil; and, refrigerate a few hours, up to over night. Then, cut into squares.
Serve and ENJOY! ... I like them served cold; however, you can warm them up in the microwave; and, top with ice cream or whipped cream.
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