Hey kids! Time for another round of Fake Frugality, this time in the form of a blueberry crumble. In review, we have already seen a clafoutis of epically ease-filled proportions, a wild berry betty for keeps and a cherry crisp to make you melt. I suggest you study up on these if you haven’t already. It’s pretty much essential for this lesson sort of. Actually, it is not, but they are pretty good recipes, so you should take a look.
This recipe is the closest I’ve come to replicating a delectable apple crumble I had whilst in England. Next time, I will add oats, methinks.
The key is adding a bit of baking powder to the crumble and then chilling it for a bit. It made for larger, softer crumble chunks.
Crumble To Live For
Adapted from Nigella Lawson
1 cup flour
1 teaspoon baking powder
zest of one lemon
1/4 pound (1 stick) cold unsalted butter, cut into small cubes
3 tablespoons sugar
3 tablespoons Demerara sugar (or just brown, or white, whatever)
1 21 ounce can of blueberry pie filling
Heat oven to 375°F. In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
Plop pie filling into an 8×8 pan, or whatever size you have, and crumble the crumble over top. Bake for 50 minutes, or until the fruit is bubbling and the crumble is golden brown. Serve warm with ice cream or whipped cream.