Celebrating the Red, White and Blue-berry!

Posted by & filed under almond meal, blueberries, cinnamon, corn meal, crumb topping, Quick and Easy.

It’s hard to believe that the Fourth of July is here again. It seems like this year is flying by and before we know it, the holidays will be just around the corner. 

But TRB is getting ahead of herself…

One thing that’s so wonderful about the summertime is the overabundance of fresh, natural ingredients. Supermarkets and farmer’s markets (a recent TRB addiction) are just overflowing with fresh, ripe berries – strawberries, blackberries, raspberries and, yep, you guessed it, blueberries. And, what better way to celebrate the birthplace of our great nation than with an old fashioned Blueberry Crumble

TRB was, of course, inspired by a super simple recipe from Food Network. (Shocking, right?) A few things make this special. For one, the corn meal and almond meal in the crumble topping are fabulous complements to the sweet and buttery berries. TRB then took the liberty of kicking it up a notch by adding some cinnamon to both the topping and the berries. 

If you’re looking for a quick and easy dessert that incorporates fresh, natural ingredients, this is for you. The simplicity of the dish will bring back memories of cookouts with the family and playing outside with your neighborhood friends on those hot summer days. Top it off with a scoop of vanilla ice cream and let the fireworks begin!

Happy Fourth of July! 

Quick and Easy Blueberry Crumble
(Inspired by Food Network)

For the crumble:

1/2 cup (1 stick) unsalted butter, softened 
1/2 cup corn meal
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
3/4 cup almond meal (also known as almond flour)
1 tbsp. cinnamon

For the filling:

1 pint ripe blueberries
Scant 1/4 cup granulated sugar
1 tbsp. all-purpose flour
Juice of 1/2 a lemon
2 tbsp. cold unsalted butter, cut into pieces
1 tsp. cinnamon

1. Preheat oven to 375 degrees and butter an 8×8 baking dish. 

2. Whisk the corn meal, flour, brown sugar, salt and cinnamon in a bowl. Add the almond meal and work in the softened butter until evenly moistened. (It will become a dough-like consistency).

3. Toss the blueberries with the sugar, lemon juice, flour and cinnamon in a bowl. 

4. Transfer the berry mixture to the buttered baking dish. Dot with cold butter. 

5. Top the berries with the crumble mixture, scattering evenly to cover. 

6. Bake for 30-35 minutes or until the berries are bubbly and the topping is a nice golden brown. Cool for 10 minutes before serving.

What did you serve for dessert at your Fourth of July celebration? Did you try this recipe? Post a comment below.

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