Category Archives: crumble

Busy Weekend & a Blueberry Oat Crumble

I apologize for the lack of posts in the last week, but it’s been a busy weekend!  But don’t worry, this does not mean we have not been cooking or baking.

As you might have noticed, due to the craziness, there was no Food Matters Project post this week.  This weeks host was Margarita, from Let’s Cook and Be Friends, and she chose the Chocolate-Cherry Panini.  She’s wonderful about commenting on all posts- I always love hearing from her!  Although we didn’t make Mark Bittman’s recipe, definitely check out what the other bloggers did!

So this last weekend Sam and I were dog-sitting and cat-sitting!  It was a lot of fun hanging out with our furry friends:

Wayne was hanging out with us for almost 2 weeks while his parents were having fun at weddings.  He was trying to do some yoga moves with me, the Downward-Facing Dog was giving him some problems!

We also enjoyed a lovely weekend with Mia, her parents were also at a wedding!  (wedding season is upon us!) Can you tell she was eying something delicious on the table? (chips & salsa)

Our plan on Saturday was to make burgers and enjoy our friends porch in the lovely Capitol Hill neighborhood.  The weather was absolutely amazing, and I wanted something easy for dessert.  We still had leftover blueberries from my visit to Butler’s Orchard, and a crumble just had to be made!

I have very fond memories of blueberry picking with my parents.  I spent a couple of summers at Cedar Lodge, a horseback riding camp, eating s’mores.  The camp is located in Michigan, which is definitely a blueberry state!  At the end of every summer, when my parents picked me up, our next stop was one of the blueberry farms which you can find right off of I-94.  We always drove back with a couple of buckets of blueberries that we snacked on as we sat through the Chicago traffic!

Blueberry Oat Crumble
Adapted from: Bake Your Day

This dessert is also perfect for breakfast- especially when it’s a little cold!  It’s not just a summer dessert, but can always be made from frozen fruit (defrosted) throughout the year.  If you don’t have blueberries, definitely give this a try with any fruit that’s in season!

2 1/2 cup oats
2 1/2 cup white whole wheat flour
1 1/2 cup brown sugar
3/4 tsp salt
1 tsp cinnamon
1 cup unsalted butter (2 sticks)
1 tsp almond extract
1 tsp vanilla
1/4 cup canola oil
3 cups fresh blueberries

Preheat the oven to 350°F.  Meanwhile, grease a 9’x13′ baking dish.

In a large bowl, combine and stir oats, flour, brown sugar, salt and cinnamon.

In a small pan, over medium heat, melt the butter.  Once it’s melted, add the almond extract and vanilla, stir well.  Next, add the melted butter and canola oil into the large bowl of dry ingredients, stir well.  Lastly, gently fold in the blueberries.

Transfer the mixture into the greased baking pan.  Bake for 35 minutes, or until the top is golden brown.  Allow to cool completely before cutting.  It’s wonderful with a scoop of vanilla ice cream!

Blueberry-Rhubarb Crumble

Another favorite that Sam makes.  Fortunately, Whole Foods carries frozen rhubarb, so we can enjoy this year-round.  But it is the best when the rhubarb is fresh (DC area: April-July).

I absolutely love pie, but it is often too sweet for my tastes.  I concocted this recipe several years ago as an alternative to the traditional, oogy-sweet Strawberry-Rhubarb Pie.  It incorporates the tartness of rhubarb, with the sweetness of brown sugar and blueberries.  The Rose Water
subtly enhances the flavor of the berries and the lemon juice adds a refreshing crispness.

It’s a lot of fun watching people try to figure out what exactly is in this pie- so deceiving!

Sam’s Blueberry-Rhubarb Crumble

2 1/2 cups flour
2 sticks of salted butter, cold
10 oz frozen rhubarb (or 4-5 chopped stalks of fresh)
10 oz frozen blueberries
1 tsp Rose Water
juice of 1 lemon
1/2 cup brown sugar
3/4 tsp cinnamon
pinch of salt
1/4 cup ice-cold water
1 pie tin or pie dish

Filling

Combine rhubarb, blueberries, Rose Water, lemon juice, 1/4 cup of brown sugar, 1/4 cup flour, and 1/4 tsp cinnamon in a large mixing bowl.  Mix well and set aside at room temperature to macerate for about 30 minutes.

Dough

Add 2 cups of flour, 1/4 cup brown sugar, 1/2 tsp cinnamon, and a pinch of salt to your food processor and pulse until well mixed.  Next, add in 2 sticks of very cold, diced butter.  Pulse, and add in 1 1/4 cup of ice water a little at a time, until the mixture is crumbly.  You do not want a ball of dough.

Once you have the right consistency, take out the contents out onto a floured cutting board.  Take half of the mixture, roll it into a ball, wrap with Saran Wrap and put into the fridge for about 30 minutes.  Take the other half of the crumble mix and gently add to a bowl, cover with Saran Wrap and put in the fridge for 30 minutes.

Once the dough is cold, take out the half you rolled into a ball and covered with Saran Wrap.  Roll out on a well-floured cutting board until it’s about 1/8 of an inch thick.  Drape over the greased pie tin or pie dish.  Gently form into a the mold, and cut away any excess from the edge.

Add the blueberry-rhubarb filling into the pie, and spread evenly.  Make sure not to add too much of the excess liquid (no one likes a soupy pie!).  Top the pie with the remaining crumbly dough (the one in the bowl), I aim for about 90% coverage.

Put the pie on a cookie sheet (in case of spillage), and slide into a pre-heated 350 degree oven for about 45-50 minutes, or until the topping is golden and bubbly.