Featured

To better celebrate the Fourth of July, today I am going to share with you a recipe for one of the most frugal, yet insanely delicious summer desserts ever.  Especially frugal when you consider that I just found out we have blueberries on sale this week, July 1 thru July 9, 4 pints for $5.00.

Four for five?!  “SHUT UP!” I thought.  That cannot be right.

Oopsie, I apologize…we don’t say ‘shut up’ at our house.  That phrase is on the naughty word list, along with ‘duh’, ‘stupid’, ‘dumb’, and a few others I won’t discuss today.  You can use your imagination. I’m quite sure you have a naughty word list of your own.

Anyway, back to the blueberries.  Pick up all four pints, please.  You’ll need three for the Crumble, and then you’ll probably want to munch on some, toss them in to fruit salad, and sprinkle them all over your cereal tomorrow morning.  Trust me, I know.  So kindly put four pints into your cart.  Thank you.

I’m willing to bet that you have all of the ingredients for this recipe in your pantry already, so all you’ll really need to put on your grocery list are 1). The blueberries, as we’ve discussed, and 2). A half gallon of Edy’s Vanilla Ice Cream, which is on sale, 2 for $6.00.  Oh, you’ll also need to grab some nuts.  I use either slivered almonds, or chopped pecans.  You can choose whichever one makes your skirt fly up!

Just a side note: Cool Whip is also on sale, which you could use in leui of the vanilla ice cream.  Cool Whip is fine with me.  I know true culinary snobs will scoff at the suggestion, but hey you foodies, don’t be hatin’!  There’s a time and place for Cool Whip in every kitchen now and then, so if you and yours enjoy it, then by all means, top your Crumble with a hefty plop of the white fluffy stuff.

Happy Fourth of July, everyone!

BLUEBERRY CRUMBLE
Serves:  6

• 3 pints of blueberries
• 3 t. sugar
• 1 t. cornstarch
• ¾ c. flour
• ¾ c. sugar
• ¼ t. salt
• ½ c. slivered almonds or chopped pecans
• 1 stick of butter, chilled and diced
• Vanilla Ice Cream for serving

Preheat the oven to 425.

Rinse the berries and place them in a bowl.  In a small bowl, combine 3 t. sugar and 1 t. cornstarch, then toss the mixture with the berries to coat.  Place the berries in either a 9×11 pan, a deep dish pie plate, or divide them into small ramekins for individual servings.

Place the flour, sugar, salt, and nuts into the bowl of a food processer.  Pulse until nuts are chopped and incorporated.  With motor running, add in the butter and continue to process until butter is combined and the mixture forms a dough (this usually takes a couple of minutes for me, because my food processor is 19 years old and rather decrepit).

Take out the dough and crumble it all over your berries (you will have to break it up into clumps).  Don’t worry if you have extra topping; it freezes great.  I love to keep it on hand for a quick dessert!

Bake the Crumble for 25 minutes, or until topping is golden brown and berries are bubbling.  Cool it slightly, then spoon in to serving dishes.  Top with vanilla ice cream and serve!