End Of Summer Fruit Crumble
It's definitely the end of summer around here. Fortunately though, I still have a bucket of fresh wild blueberries in my fridge (which is quickly dwindling). The rest are tucked away in the freezer for the winter... but fresh berries are necessary for a raw crumble. Despite the fact that I've made raw fruit crumble a few times this summer, I haven't made blueberry crumble - until a few days ago. I held the idea in my head since the berries started ripening but I didn't get to it until recently. Time just has a habit of getting away on me, especially this time of year. Too many things to do when the weather is great and too many ice cream recipe to test for the contest, etc, etc. Alas, it was extra special when I made it and could finally take a bite.
This recipe is super easy, as is any raw crumble - the best part is that you don't need to bother with cooking time. So as soon as it's packed into the pan, it's done! Perfect dessert item to bring to a party. Ice cream is optional of course but I prefer it. It just seems to create the proper balance of textures and flavors - plus it you decide to warm the crumble in a dehydrator, the frosty ice cream is especially divine in contrast.
If you're a regular reader then you may already know part of my recipe. I've posted it many times as it's my "go-to" option for a crumble topping. I do play around depending on what ingredients I have on hand or what I'm in the mood for, but generally I use the following as my base recipe.
Blueberry Peach Crumble
2/3 cup blueberries
3-4 dates, pitted and chopped
1-2 teaspoons lemon juice
4 cups blueberries
1/2 cup diced juicy peach (unpeeled)
Blend the first three ingredients in a food processor.
Transfer to a bowl and fold in the 4 cups of blueberries and peaches.
Spread the mixture into the bottom of an 8x8" pan.
Sprinkle the crumble topping evenly over top. Serve with raw vanilla ice cream.
Sub pecans for walnuts.