Blueberry Crumble Dessert
1/2 cup granulated sugar
4 teaspoons cornstarch
1/4 teaspoon sea salt
5 cups fresh blueberries
2/3 cup all-purpose flour
1/2 cup old fashioned oats
1/3 cup packed light brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, cut into 6 chilled pieces
Whipped cream or ice cream for topping
Before you even collect the ingredients, adjust your oven rack to the middle-low position and preheat it to 375 degrees.
Then uniformly combine the granulated sugar, cornstarch, and 1/8 teaspoon salt in a large bowl.
That done add the berries to the bowl and toss them to coat.
Now transfer them to an 8-inch square baking dish.
Next, process the flour, oats, brown sugar, cinnamon, and the remaining salt in a food processor until combined.
Then drop in the cold butter and pulse everything until dime-size clumps of "crumble" form.
Immediately transfer it to the bowl and pinch together any powdery parts that are still present.
When that's done, sprinkle the crumble evenly over the berries.
All that's left to do is bake the dessert until the filling bubbles around the edges and the topping turns a beautiful golden brown, which should take about 30 minutes.
Then when it comes out of the oven, cool on a wire rack for at least 30 minutes before serving it topped with a mountain of whipped cream.
Vanilla, black walnut, or rocky road ice cream can also be used as a topping.
Chef's Notes: Do not used frozen blueberries in this recipe! They become mushy while baking and prevent the crumble from being "crumbly." Do not use instant quick oats, either. They also turn mushy and you'll end up with a "paste" topping instead of a crumbly one. Once the crumble is cooled, it can be wrapped in plastic and refrigerated for 1 day. All you need to do is bring the dessert to room temperature before serving it.