If I could live off one fruit for life, it would be the blueberry. I can devour a pint of blueberries in one sitting, whether it's mixed in my Fage yogurt, blended in a smoothie, or sprinkled on top of my oatmeal. Aside from the blueberry being considered a superfood due to its antioxidant properties, I genuinely love the flavor, texture and color of this superior berry.Every year for Thanksgiving, I incorporate blueberry pie into my repertoire but for summer, I love to bake cobblers and crumbles. A recent dinner party allowed me to show off my baking skills and prepare a delicious and incredibly simple blueberry - blackberry crumble which I served with Haagen Daaz vanilla ice cream. Delight your dinner guests or indulge yourself one evening with this humble, yet beautiful marriage of blueberries, blackberries, crumbly topping and heavenly sweetness! -B.H.
Blueberry-Blackberry Crumble
1 1/2 cups all-purpose flour
1 cup packed brown sugar (I used dark)
1/2 tsp cinnamon
8 tablespoons (1 stick) cold sweet cream butter, in small pieces
3 pints blueberries
3 pints blackberries
1/2 cup granulated sugar
Preheat oven to 350 degrees. To make the topping, combine flour, brown sugar, and cinnamon in a bowl. Add the butter and work in with your fingertips until you have a crumbly mixture.
In another bowl, toss the blueberries and blackberries with the granulated sugar. Pile the sugared fruit into a large gratin dish or two pie plates. Mound the topping over the fruit.
Bake for an hour, or until the topping is nicely browned. Cool for 15 minutes before serving, or serve at room temperature.
*Recipe (p.115) from A PLATTER OF FIGS AND OTHER RECIPES by David Tanis
