Blueberry crumble is consumed all across the United States, of course, but Southerners (and Mainers!) are true blueberry crumble connoisseurs. I wish I could tell you that you could substitute frozen blueberries for fresh in this recipe, but the truth is, they just don't work. I know frozen berries can be more convenient, but fresh berries are essential to make this crumble as delicious as it can be.
Makes 6 servings
Canola oil spray (propellant free)
1/4 cup whole grain oat flour
34 ounces (about 8 cups) fresh blueberries
1/4 cup + 2 tablespoons light agave nectar
2 tablespoons freshly squeezed lemon juice
1 cup old-fashioned oats
2 tablespoons very cold unsalted butter, cut into cubes
1 tablespoon 100% fruit blueberry or mixed berry spread
- Preheat the oven to 350°F. Light mist an 8" x 8" glass or ceramic baking dish with spray.
- Add the flour to the bowl of a mini food processor fitted with a chopping blade. Process it for 2 minutes.
- In a medium mixing bowl, mix the blueberries, agave, lemon juice, and flour until well combined. Transfer the mixture to the prepared baking dish. Set aside.
- In a small mixing bowl, combine the oats, butter, and fruit spread using a pastry blender until well combined. Sprinkle the oat mixture evenly over the fruit mixture.
- Bake for 45 to 50 minutes, or until the berries are tender and hot throughout (only some juices should remain in the bottom of the pan; it shouldn't be runny), and the topping is golden brown. Transfer the dish to a wire rack and cool for 10 to 15 minutes. Cut into 6 pieces. Serve immediately.
Per serving: 251 calories, 4 g protein, 49 g carbohydrates (32 g sugar), 6 g fat, 2 g saturated fat, 10 mg cholesterol, 6 g fiber, 2 mg sodium
Reprinted from: The Biggest Loser Flavors of the World Cookbook by Devin Alexander (c) 2011 by Universal Studios Licensing LLLP. The Biggest Loser (TM ) and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold.