Wild Blueberry Crumble
Go wild with the delicious harvest of summer with a delightful
wild blueberry crumble
- 1 cup gluten-free rolled oats
- 1/2 cup coarsely chopped pecans
- 4 cups fresh wild blueberries
- 1 teaspoon lemon juice
- 1/3 cup maple syrup
- 1/4 teaspoon ground cloves or nutmeg or both!
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Pinch of sea salt
- 1/2 cup/1 stick cold unsalted butter (cut into smaller chunks)
Assembly of goodness…
- Pre-heat the oven to 350 degrees F. Line a baking pan with waxed paper.Combine the oats and chopped pecans in a small bowl, then spread on the baking sheet evenly.
- Toast the oats and pecans for 10 minutes in the oven. Remove and pour contents into a separate bowl. Set aside to cool.
- Rinse the wild blueberries and remove any little stems. Add the blueberries and lemon juice to a medium-sized pot and stir gently until the blueberries are coated with the lemon juice.
- Heat the pot of blueberries in saucepan over medium heat. Add the maple syrup, stirring gently until the blueberries are well coated. Continue to cook, stirring frequently until blueberries are like a sauce. Remove pot from heat when the blueberry sauce thickens, about 10 minutes. (NOTE: You can add a bit of cornstarch here to make it thicker if you wish).
- Add vanilla and stir in.
- Pour the blueberry filling into the bottom of an 8×8-inch porcelain or baking dish.
- In a separate bowl, combine the topping ingredients: Rolled oat and pecan mixture, cloves, cinnamon, sea salt, and cold pieces of butter. Cut in the cold butter into the mixture until everything is well combined and butter is small sized chunks.
- Sprinkle the topping in an even layer over the wild blueberry mixture.
- Bake, uncovered, at 350 F for 20 to 25 minutes, until the blueberry filling is bubbly around the edges of the dish. Remove crisp from the oven and let cool for 20 minutes.
- Serve with natural vanilla or maple-walnut ice cream, or coconut-vanilla ice cream.