A crumble mixture is typically made of butter, flour, oats and sugar. It’s used to topped the fruits to act as the top crust but no bottom crust. In this recipe, the crumble mixture is used as the top and bottom crusts to add texture and crunch. The end result is crisp, delicious and berry crumbly that’s super easy to prepare.
A scoop of vanilla ice cream, or a dollop of whipped cream, or a spoonful of frozen yogurt completes this dessert.
|Prep Time||Cook Time||Total Time||Yields|
|10 minutes||50 minutes||1 hour||8 servings|
- 1/2 cup (1 stick) butter
- 1/2 cup white whole wheat flour
- 1 cup raw sugar
- 1 1/2 cup old fashioned or quick oats
- 2 dry pint (about 3 cups) blueberries
- 1 teaspoon cinnamon (optional)
1. PREHEAT oven to 350°F. MELT butter in a 9-inch pie dish or 8×8-inch baking dish while oven is preheating.
2. COMBINE flour, sugar, oats and cinnamon (if using) in a large bowl, breaking up lumps with a fork or between your fingers. ADD melted butter until well combined.
3. SPREAD half of crumble mixture in the pie dish, gently patting the mixture down. SPREAD blueberries over the bottom crumble. SPREAD remaining crumble over the fruits, gently patting the mixture down.
4. BAKE uncovered, 50 minutes.
When a recipe calls for melted butter and/or greased baking dish, melt the butter in the oven while it’s preheating. Set the oven to your desired temperature. Place the solid butter in the baking pan or pie dish you’ll be baking the food in. Place the baking pan or pie dish in the oven and set a timer for about 5 – 10 minutes. This way you won’t forget about it and end up with burnt butter. Start your timer at 5 minutes and increase as needed until you get the hang of it. Meanwhile, do some prep work. Once butter is melted, pour it out of the dish and incorporate it into the rest of your ingredients. A small amount of left-behind butter will coat the dish, eliminating the need to grease.