Tweet
Made this yesterday, and it is awesome! The topping is out of this world.
My tweaks: I used equal parts blueberries, crushed pineapple, and frozen peaches, since this is what I had. Also, I combined my fruits beforehand, cooked and thickened them a bit, so my entire baking time was only 30 minutes.
For The Filling
6 cups (3 pints) blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
For The Topping
3/4 C flour
1/2 C rolled oats
1/2 C chopped nuts, such as almonds
1/2 tso baking powder
1/2 tsp coarse salt
6 T unsalted butter, softened
1/3 C sugar
Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.
Note: Make and freeze extra batches of the topping. Whenever you have fresh fruit on hand, you'll be able to assemble the dessert quickly.
My tweaks: I used equal parts blueberries, crushed pineapple, and frozen peaches, since this is what I had. Also, I combined my fruits beforehand, cooked and thickened them a bit, so my entire baking time was only 30 minutes.
For The Filling
6 cups (3 pints) blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
For The Topping
3/4 C flour
1/2 C rolled oats
1/2 C chopped nuts, such as almonds
1/2 tso baking powder
1/2 tsp coarse salt
6 T unsalted butter, softened
1/3 C sugar
Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish. Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.
Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.
Note: Make and freeze extra batches of the topping. Whenever you have fresh fruit on hand, you'll be able to assemble the dessert quickly.
Comment