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Summer Blueberry Crumble Recipe Cook's Country .pdf


Original filename: Summer Blueberry Crumble Recipe - Cook's Country.pdf
Title: Summer Blueberry Crumble Recipe - Cook's Country
Author: NN

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Summer Blueberry Crumble Recipe - Cook's Country

1 von 2

https://www.cookscountry.com/recipes/4285-summer-blueberry-crumb...

31.05.2014 19:45

Summer Blueberry Crumble Recipe - Cook's Country

2 von 2

https://www.cookscountry.com/recipes/4285-summer-blueberry-crumb...

Summer Blueberry Crumble
From Cook's Country | June/July 2008
WHY THIS RECIPE WORKS:
Many blueberry crumble recipe turn out soupy fillings because the thick layer of streusel on top of the fruit prevents the
excess moisture in the berries from evaporating. We wanted our Summer Blueberry Crumble recipe to feature a thick,
fresh-tasting blueberry filling topped with a contrasting layer of crunchy streusel. To do this, we found the perfect
amount of cornstarch that was enough to quickly tighten up the filling without muting the flavor of the berries. The
streusel topping in our blueberry crumble recipe is made with flour, butter, sugar, and oats. We avoided instant or quick
oats in our recipe—they are too soft and will make the crumble mushy. For bigger crumbles that won’t become soggy,
we pulsed cold butter into the dry streusel ingredients until they formed dime-size clumps, using our fingers to
incorporate the last dry bits. When sprinkling the crumble over the berries, we avoided pressing the topping into the
berries, which would make it sink and become soggy. Frozen berries do not work in this blueberry crumble recipe
because they shed too much liquid.

SERVES 6
Avoid instant or quick oats here—they are too soft and will make the crumble mushy. In step 2, do not press the topping
into the berry mixture or it may sink and become soggy. Frozen berries do not work in this recipe because they shed too
much liquid. Serve with vanilla ice cream or lightly sweetened whipped cream.

INGREDIENTS
1/2

cup granulated sugar

4

teaspoons cornstarch

1/4

teaspoon salt

5

cups fresh blueberries

2/3

cups all-purpose flour

1/2

cup old-fashioned oats

1/3

cup packed light brown sugar

1/2

teaspoon ground cinnamon

6

tablespoons unsalted butter, cut into 6 pieces and chilled

INSTRUCTIONS
1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Combine granulated sugar, cornstarch,
and 1/8 teaspoon 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 with 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 teaspoon salt in large bowl. Add chilled butter to bowl
and, using pastry blender or two knives, cut butter into dry ingredients until dime-sized clumps form. Pinch together
any powdery parts, then sprinkle crumble evenly over berries. Proceed with recipe as directed.

31.05.2014 19:45


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