On Sunday Caroline and are are getting up in the very wee hours of the morning and boarding a plane for our whirlwind trip to Washington DC.
This will be my last post until after we return from that trip.
Given the upcoming trip, I thought I’d feature Caroline in the kitchen for today’s post. When she was being interviewed earlier this week, the reporter asked her what else she likes to make in the kitchen. She talked about making scrambled eggs for her sisters, and then she said, “I make Crumble.”
And she does. She makes a really good Crumble topping which we’ve used to make both Blueberry Crumble and Peach Crumble this summer. The Crumble topping requires patience and attention to detail and I work too quickly to make mine come out as well as hers does.
The recipe for Blueberry Crumble came out of The Maine Wild Blueberry Cookbook, and so far in that cookbook everything I have tried has been delicious, but we’ve found the recipe for Blueberry Crumble to be fast, easy, delicious and adaptable to more than just blueberries.
Here’s the recipe for you. Enjoy it, and be thinking of us this weekend as we take our trip of a lifetime!
1/3 cup sugar
some extra sugar for sprinkling
5 Tablespoons Butter
Juice of one lemon (I sprinkled lemon juice from a bottle)
2/3 cup of flour
2 pints of blueberries
Put washed berries in small shallow baking dish.
Sprinkle with lemon juice and sugar
In a separate bowl blend in butter, flour and 1/3 cup sugar
Sprinkle topping over berries.
Bake at 350 degrees for 30 minutes.
Serve warm with ice cream or whipped cream or both!