Blueberry Crumble

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This dish tends to bubble over while cooking. Make sure you place the casserole dish or ramekins on a sheet pan to prevent spillover into your oven.

Servings:

Approx. Prep Time:

10 min.

Approx. Cook Time:

20 min.

Ingredients

1/3 cup Yellow Plain Corn Meal

1/3 cup all purpose flour

1/2 tsp cinnamon, pumpkin pie spice or Chinese Five-Spice powder

1/4 cup brown sugar

2 ounces (1/2 stick) cold butter

2 pints (4 cups) blueberries

1/4 cup all purpose flour

1/2 large lemon, juiced and zested

1/2 cup granulated sugar

1/2 tsp cinnamon, pumpkin spice or Chinese Five-Spice powder

Directions:

Crunchy Crumble Topping: Pulse together the House-Autry Yellow Plain Corn Meal, flour, spice and sugar in a food processor. Add the cold butter and pulse a couple of times until mixture is crumbly. Do not over mix! Refrigerate while making the fruit mixture.

Fruit: Preheat oven to 350°F. Butter a casserole dish or 8 ramekins. Toss all ingredients together until evenly coated. Divide among ramekins; top with a heaping handful of the crumble (do not pack it down). Bake for 15 minutes; rotate pan and continue to bake, checking every 5 minutes until all of the crunchies are bubbling. Remove from oven and serve warm or cool.

Meal Suggestions:

This is a good basic recipe for any fruit crumble; simply replace the blueberries with the same amount of apples, raspberries, peaches, etc. Great topped with ice cream!