When summer rolls around and I’m walking down the fruit aisle of the grocery store, I just can’t walk past the blueberries without adding a container or two (or three) to my shopping cart. To my fellow blueberry lovers, I’ve got the perfect simple summer Shabbos dessert recipe for you! This blueberry crumble calls for 4 cups of plump and juicy blueberries covered with the most perfectly balanced crumble on top. (Can you tell I’m looking at the picture while typing this?) You’re going to love it!
One of the things I love about this recipe is that you don’t have to blanch, peel, pit, slice, or dice the fruit. You simply wash the blueberries and add them to your dish. With just a few easy steps, this humble crumble is ready for you. When you serve it, your family and friends will think you spent loads of time on it. Your secret is safe with me! The good news is that even if you’re making this dessert out of season, the recipe works well with frozen blueberries too.
Recipe: Featured In the @whiskbyami
1 cup sugar
1 cup flour
1 tablespoon cinnamon
1/4 cup oil
4 cups blueberries
Oil spray (such as Pam)
Preheat oven to 350°F.
Mix sugar, flour, and cinnamon. Add oil and mix until it forms a crumbly consistency. (Add a drop more oil, if needed.) Place a tablespoon of crumb mixture into each ramekin, then fill most of the way with blueberries. Add another tablespoon of crumb mixture on top, and spray with oil. Bake for 45 minutes.
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