Crumble aux myrtilles

blueberry crumble1

Blueberry crumble

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 7 (425 F., 220 C.).

Wash the berries and combine them in a bowl with the sugar and cinnamon. Mix gently.

In a separate bowl, cut the butter into small pieces. Sprinkle the sugar and the flour over the butter. Now go in with your hands to mix it together, incorporating the dry ingredients into the butter. It will be sticky at first and gradually become more crumbly. You may need to add a little more flour. You want your crumble to be coarser than sand, but without too many big lumps in it.

Butter an 8-9 inch (20-24 cm) round cake tin, or a baking pan of equivalent surface of any shape.  This recipient may be of metal, glass or ceramic. Gently pour in the berries. Now scatter the crumble on top of the berries, covering the entire surface.

Bake 30-40 minutes, until the berries are bubbling and the crust had started to turn a golden brown. Serve warm or at room temperature, with a dollop of cream on the side. Serves 4.

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