Next week is a big week for me, and for you my readers! You’ll be seeing a new look for the blog and also the release of the next issue of Foodie Crush!
I’m busy putting the final touches on the magazine so today’s post will be short but sweet. Mmmm, sweet.
And it all starts with the fact that I am on a crumble kick.
It’s always been one of my favorite things to eat, but we called it Apple Crisp. We didn’t have after dinner desserts at home so my love for the crisp/crumble probably stems from elementary school lunches where the lunch ladies served food that never dared touch thanks to the ridged boundaries of the school trays. But that hardly mattered because there was always a dessert served with our flying saucers.
What? You know not of the flying saucer? It was the ultimate gourmet lunch for an 9-year-old: a slice of broiled bologna, a dollop of mashed potatoes with a slice of yellow cheese melted over the top. And it was my FAVORITE. Next to the crumble. Maybe the flying saucer should make a blog appearance some other day.
The thing I love about crumbles is its all of the delicious elements of an oatmeal cookie but it comes out crunchy over a fruity base and is all kinds of wonderful. And like my mom’s fudge, it’s the perfect bite for dessert AND breakfast!
The thing I like best about this recipe is the addition of two things: lemon to the fruit for a little zing and pecans to the crumble so I can con myself into thinking this is a healthy way to start my day. And it’s deceptively easy. Oh so easy.
Apple & Blueberry Crumble
- 4 Gala apples sliced into 1/8" slices
- 1 cup blueberries
- 1 lemon juiced
- 2-3 tablespoons flour
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1 tablespoon butter
- 1/2 cup quick oats
- 1 cup pecans coarsely chopped
- 6 tablespoons butter at room temperature
- 1/4 cup brown sugar
- pinch of kosher salt
- 1 teaspoon cinnamon
Preheat oven to 350 degrees F.
Prepare a 3-quart baking dish with butter. Add sliced apples to a large bowl and sprinkle with lemon juice. Add sugar, flour, cinnamon and toss to coat. Add blueberries and toss lightly. Add mixture to baking dish.
In a medium size bowl, combine oatmeal, brown sugar, pecans, cinnamon, salt and butter and mix together with fingers to form clumps of oatmeal mixture. Evenly top apple mixture with oatmeal mixture.
Bake for 35-45 minutes or until oatmeal topping starts to brown and apple mixture bubbles. Serve hot with ice cream or at room temperature.
Bring on the sparklers and snaps and fireworks. Happy 4th of July to ya’ll and good eats.