This basic crumble recipe may be adapted for similar fruit — blackberries, for example, or red or black currants. Simply adjust the amount of sugar according to the tartness of the fruit.
For the filling:
1 lb. (500 g.) fresh blueberries
3 tbsp. white sugar or raw sugar (cassonade)
1/4 tsp. cinnamon
For the crumble:
1/8 lb. (1/2 stick, 60 g.) unsalted butter at room temperature
2 tbsp. sugar
1 cup (150 g.) flour
For a topping:
1/2 cup (10 cl) crème fraîche, heavy cream or sour cream
Preheat your oven to gas mark 6 (350 F, 180 C.).
Wash the berries. Combine in a bowl with 3 tbsp. sugar and the cinnamon. Mix gently.
Cut the butter into small pieces. Place in a separate bowl. Add 2 tbsp. sugar and cut in using two knives. Add the flour, cut in with the knives, then go in with your hands for the final blending. If the crumble is too sticky, add a little more flour. It should be be coarser than sand, but without too many big lumps.
Butter an 8-9 inch (20-24 cm) cake or pie pan. Add the berries, then scatter the crumble on top, covering the entire surface.
Bake 30-40 minutes, until the berries are bubbling and the crust is golden brown.
Serve warm or at room temperature, topped with cream if you like. Serves 4.