Friday, October 25, 2019

On the MENU this week. Blueberry Crumble

A quick Blueberry Crumble for those evenings when you need a dessert but haven’t got one. You can make this from the store cupboard and the freezer. Frozen blueberries are cheap but, to be honest, defrosted they are not up to much, as they become soggy without much flavour. But if you cook them, they melt and become full of lovely flavours. Which inspired Lynne to use some that we have in our freezer

2 or 3 cups of Frozen blueberries – ½ cup mixed roughly chopped nuts – ½ a cup plain flour – ½ a cup rolled oats – ½ a cup melted butter - ½ a cup of brown sugar - 1 teaspoon of cinnamon – a pinch of salt

Turn your oven to 180 °C. Take a reasonably deep oven proof dish (Lynne used a soufflĂ© dish) and put the frozen blueberries in it. Mix up the nuts and the oats, flour, sugar, salt, and butter and spread on top. Put into the oven and bake until the top is golden brown and crunchy. Takes about half an hour; you might see evidence of blueberry juice rising around the edges. Serve with good custard or thick cream. You might like to add some honey or a little sugar to the blueberries if you find them too sour. Serves 4. Double up for a larger group

1 comment:

GARDEN GAL said...

CHINCHILLA PINK TONIC sounds delicious, and the blueberry crumble tooooo LOLLY KOPMAN