Blueberry Crumble Recipe

It's that time of year!!! Blueberries are in and we love to pick, eat, can and bake with them in this "Grandma's Attic Series" by Arleta Richardson,  they are a wonderfully written set of books I enjoyed as a child and have shared with my kiddos.  Well reading these stories about Mable (main character) My chicken has realized that children then were expected to do more things, more mature things then now a days. Daily chores included cooking and cleaning for a 10 year old as well as what we now consider crafts for hobby.  The stories have inspired her to want to learn to bake, sew, quilt and crochet as well.  So after a delightful morning in the blueberry field we ventured to make a crumble. I will admit I hovered a bit, but kept to the side line while she did her thing and not only was it done it was done well.  The most important thing that happened was this little spike of confidence. That sense of accomplishment that everyone needs now and then.  We both had it. She in herself and me in her!
household!  This year my amazing 10 year old decided to try her hand at making her own crumble. Yes she wanted to bake. We have been reading some lovely books about a young girl in the mid 1800's growing up in Michigan, the series is called

Recipe

Heat oven to 350 degrees

Bottom
1 quart blueberries
1 cup sugar
1 tbs. corn starch

Topping
1 stick butter melted
1 cup sugar
1 1/2 cup flour
1 tsp. vanilla extract

In a bowl mix the blueberries, sugar and corn starch together until all the berries are coated well.  Expect some to break up a bit.  Place in bottom of pan.

In a separate bowl stir sugar into melted butter. Add vanilla and stir.  Now ad flour a small portion at a time. This will become very dry and crumbly.  Sprinkle on the top of the blueberry mix. Place in oven and bake for 40 min.  If your pan is too shallow there is a chance of the juices bubbling over so I do put mine on a baking sheet before putting in oven.

Serve alone or topped with clotted cream or ice cream.

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