Wednesday, June 6, 2012
Ian Knauer's Blueberry Belle Crunch
One of the best parts of this dessert--which is an old family recipe of Ian Knauer's--is the name of it, wouldn't you say? Blueberry Belle Crunch. It just sounds like summer and sunshine and country state fairs. Like the strawberry cake I made the other week, this preparation is deceivingly simple and incredibly tasty. It really lets the blueberries shine. Add a scoop of vanilla ice cream to take it to even greater heights. All pictures by Mark Iantosca. xo
Blueberry Belle Crunch
Serves 6 to 8
For the berries
12 ounces fresh blueberries
1/2 cup sugar
2 tablespoons all-purpose flour
2 tablespoons lemon juice
1/4 teaspoon kosher salt
For the crunch
3/4 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup light or dark brown sugar
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
1 stick unsalted butter, cut into cubes
Ice cream for serving (optional)
Preheat the oven to 375 degrees with a rack in the middle. Generously butter a 9-inch pie plate.
Make the berries: Toss the blueberries with the sugar, flour, lemon juice, and salt. Transfer the berries to the pie plate.
Make the crunch: Stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter with your hands until well combined. Crumble the topping over the berries in large clumps.
Bake the crunch until the berries are bubbling and the crunch is set and browned in places, 25 to 35 minutes. Let the crunch cool slightly before serving. Serve with ice cream, if you like.