It’s a summer tradition in our house to travel 45 minutes to a local farm to pick (and eat) as many blueberries as we can in Alabama’s 90-degree July heat. Growing up in the North, it was sweet and sour cherries every summer. Bubbe adapted easily to the South and joined us every summer, out-picking us all. After the picking, there’s always the dilemma of “What do we do now?” Bubbe made strudels and pies and flash froze bags of blueberries for year-round use. Inspired by Shaina’s healthier, “crunchier” approach to food, I decided on this relatively easy and yummy fruit crumble. The dried fruit adds natural sweetness and fiber to this already fiber-rich treat. Of course, more sugar, honey or agave can be added if you have a sweeter tooth. Add some homemade vanilla ice cream and you’ll know summer is here.
- 5 cups fresh blueberries
- 1 teaspoon potato starch or corn starch
- Zest and lemon juice from 1 small lemon
- ¾ cup dried fruit, chopped (apricots, dates, figs, raisins or any other dried fruit)
- 2 tablespoons raw sugar or to taste (agave or honey can be substituted)
- 1 teaspoon almond extract
- Crust and topping
- 1¼ cup uncooked rolled oats (for gluten-free, use appropriately labeled oats)
- ½ cup almond flour
- ½ cup buckwheat flour
- ¼ teaspoon salt
- ¼ cup butter, melted (pareve margarine or coconut oil can be substituted)
- ¾ cup chopped walnuts or pecans
- 1 tablespoon raw sugar, agave or honey
- For filling, wash blueberries and place them in a pot with the next four ingredients. Bring to a boil on medium heat, stirring occasionally throughout the cooking process. Turn the heat down and simmer for another 45 minutes or until blueberry mixture has reduced by half and is slightly thickened, but still liquidy. Add the almond extract and stir. When done allow to cool slightly.
- While berries are cooking, prepare crust by whisking together the oats, flours and salt in a bowl. Add melted butter, margarine or coconut oil to the oat mixture and stir until crumbly. Reserve ¾ cup of this mixture in a separate bowl for the topping.
- Preheat oven to 350 degrees. Prepare the topping by adding chopped nuts and 1 tablespoon of raw sugar to the reserved oat mixture. More sugar can be added if you like a sweeter topping. Mix thoroughly. Grease an 8 x 10-inch baking dish and pat the crust mixture evenly onto the bottom of it. Pour the slightly cooled blueberry filling over the crust. Sprinkle reserved oat-nut topping mixture evenly over the berries. Bake for 35 to 45 minutes or until oats and nuts are lightly browned. Eat warm with ice cream or serve cold as a fruit snack or breakfast treat.