Blueberry Crumble

From the book JACQUES PÉPIN'S TABLE: THE COMPLETE TODAY'S GOURMET


This is an easy recipe that I prepare often in the summer, when berries are plentiful. I especially like it made with blueberries, but blackberries, boysenberries, and raspberries are good like this, flavored with a fruit preserve or jam, moistened with a little orange juice, and topped before baking with leftover cake or cookie crumbs. The crumble can be served on its own, with yogurt, or--if you want to splurge--with sour cream or whipped cream.

Yield: 4 servings

Ingredients:

  • 2 cups fresh or frozen blueberries (about 10 ounces)
  • 1/4 cup apricot preserves
  • 2 tablespoons orange juice
  • 3 ounces pound cake, sponge cake, or cookies, crumbled
  • 1 cup yogurt

 

  1. Preheat the oven to 375 degrees.
  2. Mix the blueberries, preserves, and orange juice together in a bowl, and then transfer the mixture to a 3-cup gratin dish.
  3. Crumble the cake or cookies on top, covering the blueberries entirely. 
  4. Bake at 375 degrees for 30 minutes.
  5. Serve lukewarm, topped with 2 generous tablespoons of yogurt per person.
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