My sister, Cameron, is the cobbler/crumble queen and I hope she will follow this post with her recipes. We may have to wait until the Spring when the blueberry bushes explode and she can make a ridiculously delicious blueberry crumble.
Until then, here is my version which adds a decadent graham cracker crust (I am moving in the next month and will be cleaning out my cabinets!) You can always skip this step and butter a pan before you put in the berries.
What to buy:
- bag of mixed, frozen berries (or if using fresh, about 3 cups)
- graham cracker crumbs
- butter
- 2/3 cup oats
- 1/2 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon vanilla
- 1 tablespoon lemon juice
What to do:
- prepare graham cracker crust as directed by the box (or you could buy one) and bake at 350 for 10 min to allow crust to set
- combine berries with white sugar, vanilla and lemon juice
- in a separate bowl, combine oats, flour, brown sugar, and cinnamon. add in 1/2 stick of butter cut into chunks and combine until small pea size crumbles form
- add berries graham cracker crust and top with crumble topping
- bake for 35-40 minutes at 350
- topping will seem to be loose, but it will firm up when cool
- serve with ice cream or whipped cream
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