Great breakfast (or dessert) treat for the ones you love. Use any berries you have and topped with a crumble top, bake until crispy and you have a great treat.
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.
I wanted to start with fresh blueberries since it is the start of the 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, and 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 cornstarch (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.
July 7, 2016