Fabulous blueberry crumble

There are a few things about this recipe that makes it stand head and shoulders above the rest.

As you know, I’m all about building flavors.

• You might not expect salt in a sweet recipe, but a pinch of salt actually brings out the sweetness and flavor of the fruit.

• Vanilla. Because. Vanilla.

• Lemon juice balances the flavor.

• Parsley. Does that sound insane? Just trust me on this. Make sure it’s very finely chopped.

As for the topping… Butter is best, but if you need to go dairy free, your best bet is either coconut oil or Earth Balance. (You want the bars, not the tub.) For the sugar, use a combination of dark brown and turbinado sugar, such as sugar-in-the-raw. It will give you the richest flavor and a crispier crumble. Cardamom adds a wonderful flavor to baked goods. I use it wherever I can. Like, here.

Feel free to use an assortment of berries, or apples, or pears, or peaches, or nectarines, or plums.

Ingredients:

For the fruit

• 6 cups plump blueberries, picked over, washed, and dried

• ¼ cup granulated sugar

• a pinch of salt

• 3 tablespoons all-purpose flour

• ½ teaspoon cinnamon

• 1 teaspoon vanilla bean paste  

• ½ —1 tablespoon lemon juice (depending upon how sweet your berries are.

• 2 tablespoons very finely chopped flat Italian parsley

For the topping

• 1 cup all-purpose flour

• Optional: 1/3 cup finely chopped nuts such as pecans, hazelnuts, or almonds, or shredded coconut

• ¼ cup turbinado sugar

• ¼ cup brown sugar

• 1/2 teaspoon cardamom

• ½ teaspoon cinnamon

• ¼ teaspoon salt

• ½ cup unsalted butter cold, cut into cubes

Method:

• Preheat oven to 375°

• Grease an 8X8 inch baking dish—glass or ceramic are best

• In a bowl, combine the blueberries with the rest of the ingredients under the heading of “for the fruit.” Mix well and arrange evenly in the baking dish.

For the streusel topping

• In a bowl, combine the flour with the sugars, the cardamom, the salt, and the nuts or coconut if using.

• Toss the butter into the dry ingredients and cut it in with a pastry cutter, two knives, or your fingertips (Just use the tips of your fingers so that the butter doesn’t get too warm.)
  Work the butter in until lumpy crumbles form.

• Sprinkle the crumbles over the top of the berries. Be careful to handle it lightly and don’t pack it down.

• Bake for 25—30 minutes, or until the fruit is bubbly and the streusel is golden brown.

• Serve warm with a scoop of vanilla ice cream (or a non-dairy substitute) or British style, with custard sauce.