Crumbles require less work than pies, and they are always such a homey, comforting dessert; bubbling over the edges of the ramekins.
Anna's recipe is a little different than most 'crumble' recipes in that there is no sugar in the 'crumble' topping, but since I cut way back on the sugar in the blueberry mixture, I added a packed tablespoon of brown sugar to the topping, I thought it needed it.
Proclaimed excellent, I would definitely make this one again.
Anna Pump's Blueberry Crumble
From "Summer on a Plate"
6 to 8 servings
7 cups fresh blueberries, rinsed and picked over
1 1/4 cups sugar
1/4 cup cornstarch
1/4 cup fresh lemon juice
1 teaspoon ground cinnamon
1/2 cup unbleached all-purpose flour
1/2 cups rolled oats
1/2 chopped walnuts
1/2 teaspoon ground cinnamon
6 tablespoons (3 ounces) unsalted butter, cut into pieces
Preheat oven to 400-degrees (F)
Butter a 2-quart casserole, or the equivalent volume in individual ramekins. (8-one cup ramekins for example)
In a large bowl gently mix and blend well the blueberries, sugar, cornstarch, lemon juice, and cinnamon. If using individual ramekins, place the on a shallow rimmed baking pan for ease of handling.
Distribute the mixture evenly into the buttered ramekins, or buttered casserole; cover loosely with foil. Bake in preheated oven for 15 minutes. Lower temperature to 375-degrees (F) and bake for 20 minutes longer.
While fruit is baking mix flour, oats, walnuts, cinnamon and butter in a large bowl. Mix it with your hands until it becomes crumbly.
Remove the ramekins, or casserole from oven, discard foil and distribute the crumble mixture evenly over the hot blueberries. Return ramekins/casserole to oven until topping is brown and the filling is bubbling.
Cool casserole for 2 hours (ramekins for about an hour) before serving.
It's delicious plain, or topped with a scoop of vanilla ice cream, or a dollop of lightly sweetened whipped cream.