Thanksgiving Dinner, Round 2
Courtesy of America’s Test Kitchen
1/4 cup granulated sugar
1 1/2 teaspoons cornstarch
10 oz (2 cups) blueberries
1/2 cup all-purpose flour
1/3 cup oats (I used Quaker Oats)
1/4 cup packed light brown sugar
1 teaspoon cinnamon
4 tablespoons unsalted butter
- Pre-heat oven to 375 degrees. Position rack tommiddle position. Line baking sheets with foil
- Combine sugar, cornstarch and pinch of salt.
- Gently toss blueberries in mixture. Divide evenly between two 12 ounce remekins.
- Mix flour, oats, brown sugar, cinnamon, and a pinch of salt together in a separate bowl.
- Add butter, using your fingers to blend butter into dry ingredients until dime-size clumps form.
- Sprinkle topping evenly over the blueberries.
- Place ramekins on prepared sheet and bake until filling is bubbling around the edges and topping is deep golden brown, about 30 minutes, rotating halfway through baking.
Recipe serves 2.
The blueberry crumbles turned out really well! I made them for dessert for a second thanksgiving dinner, the day after thanksgiving. They paired well with a scoop of vanilla ice cream. Highly recommend. Next time, I want to try making the crumbles with strawberries, just to add variety.