This is a modified American Test Kitchen recipe but I don’t own the book it’s in (about the only one I don’t own) so I went Googling. The first version had a few spelling errors and I felt some missing ingredients (no link for you) but the second version looked good (In Good Taste). I combined the two since there were several other differences.
I wanted to start with fresh blueberries since it is the start of blueberry season here. But I found they were gone after I had already started. So last seasons frozen blueberries were a worthy substitute.
Notes: I had two ramekins just the right size (10 to 12 oz would do). Pyrex Grab It bowls would also work well. Since I used frozen fruit, I increased the corn starch and this worked great. I included it in my recipe. Lastly I skipped the lemon. Every-time I add lemon to something like this, it seems to dominate the taste so I just leave it out.
Add a scoop of ice cream and you have a high end restaurant dessert.
Camera notes: this is the first post with the new Canon T3. I’m very happy with them.
Preheat oven to 375 degrees convection. Prep your berries. I have 2 1/2 cups of frozen blueberries here. After cleaning I had a little over 2 cups. Blackberries or raspberries or any mixture should be fine.
Combine 1/4 cup white sugar, 2 tsp corn starch (3 t if using frozen fruit is watery) and 1/8 t kosher salt.
Toss berries gently with sugar mixture.
Divide the berries into two bowls 8 to 12 oz size.
Combine 1/2 c AP flour, 1/3 cup rolled oats (not quick), 1/4 cup brown sugar and 1/4 t cinnamon.
Chop 4 T firm butter into small pieces and “cut” into the topping mix until crumble is formed.
Divide the topping over the two bowls. It will look too thick but it is fine.
Bake until top is golden brown. About 25 to 30 minutes. Cool on a rack for 10-15 minutes and serve.
January 27 2014