Blueberry Crumbles

Blueberry crumble is another excuse to eat something with a crumb topping. You know what? I'm going to start doubling the crumb topping recipe and freezing it. That's how much I like crumb topping. And fruit demands the deliciousness of crumb toppings.

Cooking the fruit before assembling a crumble is not romantic. I know. I, too, want to effortlessly toss fresh fruit with a little sugar and butter then top with dough. But I can't.

I can't abide a soupy pie/crumble/crisp/cobbler/grunt. I need them all to be thick and jammy.

If you like thick and jammy, then you won't balk at microwaving the blueberry filling for one minute and thirty seconds. If you prefer "juicy", then skip this step for a potentially soggy crumb topping... or messy oven.

Blueberry Crumbles

Text and Photo by Jac Kyles Baker

Makes 4 crumbles

Ingredients

Blueberry filling:

1 cup fresh blueberries

2 TB sugar

2 tsp flour

2 tsp unsalted butter

For the crumb topping:

4 TB unsalted butter, softened

2 TB packed brown sugar

2 TB granulated sugar

1/4 tsp salt

1/2 cup all purpose flour

2 TB oats, toasted (optional)

Preparation

Make crumb topping:

Whisk together butter, sugars and salt until smooth. Stir in flour (and oats if using). Make sure all the flour is coated. Form dough into clumps with fingers.

Place crumb topping on a plate or pan in freezer to set (minimum 15 minutes). The butter in a freshly made crumb topping will melt and from a crust instead of a crumble.

Assemble blueberry crumbles:

Lightly butter or oil 4 microwave safe glass cups or ramekins.

Divide blueberry filling evenly into cups/bowls. Top with frozen crumble.

Place crumbles around the edges of the microwave turntable*, leaving the center empty. Microwave on HIGH 1 minute and 30 seconds. It's a good idea to check progress of crumbles half way through cooking time.

Cool crumbles on a wire rack. Serve warm or at room temperature.

Store in refrigerator.

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