The blueberry dessert recipe you will return to over and over again…
We grew up eating blueberry crunch. If the blueberries were ripe, there was a great chance that that’s what we’d be having for dessert. It’s the ultimate dessert of all desserts. So amazing, it was my sister’s wedding supper dessert. I was always surprised when people who I’d be picking blueberries with would say, “Can’t wait to have that blueberry cobbler, pie, cake, etc.” and I’d say, “What about blueberry crunch?” only to be met with a wide-eyed stare. I have yet to meet ANYONE who knows what blueberry crunch is. Super simple and super delicious, it’s my go-to recipe. It originates from the old Newfoundland Cookbook, which at this point, actually falls open to that page. I don’t know why I haven’t got it memorized yet and unbelievably, this recipe is nowhere to be found online, which is the reason for this post. Forget the cobblers and the pies- we need the crunch!
This year has been an amazing year for all kinds of wild berries. So far this season, I’ve picked loads of blueberries, some wild/Chuckley pear (which I have never seen so fat and delicious), lots of raspberries, some crowberries and some wild cherries. The partridgeberries aren’t ripe yet but there are tonnes around just waiting for the first frost. Even the apples on the crabapple trees are in abundance this year.
Blueberry Crunch
Ingredients
- 2 cups blueberries
- 1/4 cup white sugar
- 1 cup all-purpose flour
- 1 cup brown sugar
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup butter
Instructions
- Preheat oven to 350 degrees.
- Pour the blueberries into an 8×8 baking dish and sprinkle the 1/4 cup of white sugar on top.
- In a medium-sized mixing bowl, mix flour, brown sugar, salt and cinnamon together.
- Cube the 1/2 cup of room-softened butter and place it in the bowl with the dry ingredients. Using a fork, a pastry cutter or bare hands, crumbled the butter in with the flour mixture until it is somewhat uniform in size.
- Spread the crumbed mixture evenly over the blueberries and sugar.
- Place in the oven for 30-35 minutes, or until golden brown and bubbling on the edges.