Summer Blueberry Crumble

My mother-in-law made this for us, and it was delicious!!! This recipe is specifically engineered so that the filling is not soupy and the topping holds its thickness and crunch. Funny, because we had just made a VERY soupy raspberry crumble last week, and the topping sunk right in. This recipe was perfect! From cookscountry.com.

1/2 cup granulated sugar
4 tsp cornstarch
1/4 tsp salt, divided
5 cups fresh blueberries
2/3 cup all-purpose flour
1/2 cup old-fashioned oats
1/3 cup packed light brown sugar
1/2 tsp ground cinnamon
6 Tbsp unsalted butter, cut into 6 pieces and chilled

1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Combine granulated sugar, cornstarch, and 1/8 tsp salt in large bowl. Add berries to bowl and toss to coat. Transfer to 8-inch square baking dish.
2. Process flour, oats, brown sugar, cinnamon, and remaining salt in food processor until combined.* Add butter and pulse until dime-sized clumps form. Transfer crumble to bowl and pinch together any powdery parts. Sprinkle crumble evenly over berries.
3. Bake until filling is bubbling around edges and topping is golden brown, about 30 minutes. Cool on wire rack for at least 30 minutes. Serve. (Once fully cooled, the crumble can be wrapped in plastic and refrigerated for 1 day. Bring to room temperature before serving.)

*Crumble without a food processor:
In step 2, mix flour, oats, brown sugar, cinnamon, and 1/8 tsp salt in large bowl. Add chilled butter to bowl and, using pastry blender or two knives, cut butter into dry ingredients until clumps form. Pinch together any powdery parts, then sprinkle crumble evenly over berries. Proceed with recipe as directed.

Try #1 - August 16, 2010
I made this with blackberries (4 cups) and peaches (1 peach)... YUM!!! The topping sunk a tiny bit in a few places, but overall stayed intact and crispy! Delicious with ice cream or yogurt.