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lili@delightfulpalate.net

Blueberry Crumble

Blueberry crumble

Ina Garten

 

For the fruit: 


2 teaspoons grated lemon zest 


2 tablespoons freshly squeezed lemon juice

½ cup granulated sugar 


¼ cup all-purpose flour


4 cups fresh blueberries 


 


For the crumble:


1 cup all-purpose flour

 1/3 cup granulated sugar 


¼ cup light brown sugar, lightly packed


½ teaspoon kosher salt 


¼ teaspoon ground cinnamon


¼ pound (1 stick) cold unsalted butter, diced

 

 Preheat the oven to 350 degrees. 

Put blueberries in a  bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

 



For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it’s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

 

*To make a peach and blueberry crumble:

Add 2 pounds firm, ripe peaches and 1 cup of blueberries to the filling.