Blueberry Chocolate Crumble | The Geneva Convention: Blueberry Chocolate Crumble

Tuesday, March 10, 2015

Blueberry Chocolate Crumble

Blueberry Chocolate Crumble
Blueberry Chocolate Crumble

Do you love the Smitten Kitchen? I do. I love the way Deb writes so much that I read her posts religiously, whether or not I want to make the recipe at the end (which is always the case if the title includes mushrooms, pork, or shellfish). Every once in a while, one of her recipes just screams at me, though, and this is one of them.

See, I don't care much for crumbles. Overall, I think the average fruit is better off between two pie crusts (assuming I'm the one in the kitchen). Oh, and why are we debating the merits of pies and crumbles when I could be mixing up some cake batter or a mousse?

This crumble is different, though, because chocolate. This is such an obvious solution to the boring crumble issue that I can't believe it didn't occur to me independently, but there we are. You can find Deb's recipe here, but I've tweaked it a little bit to suit my needs. Firstly, I wanted more than three servings. Secondly, I planned to use only one kind of (very juicy) fruit, and to add it frozen, so I needed a thickener for the filling. And thirdly, I have never been able to leave well enough alone when it come to extra flavorings. The resulting recipe has a few more ingredients than the original, but I don't hear anyone complaining.

I literally made this recipe the day I read it, and again a week later when we had people over for dinner and needed a quick fix for dessert. Assuming you, like us, always have fruit in the freezer, you can whip up a warm, comforting, and unique crumble with about ten minutes of active cooking time and minimal clean-up. It is an excellent dessert.

Blueberry Chocolate Crumble
Inspired by the Smitten Kitchen, who was in turn inspired by Nigel Slater's EAT.
Ingredients
1/4 cup unsalted butter
Scant 1/4 cup sugar
3-4 cups blueberries (they cook down more when frozen, so take that into account)
2 tablespoons flour
1 pinch cinnamon
1 pinch nutmeg
1 teaspoon vanilla
1/2 cup oats
1/2 cup chocolate chips or chocolate chunks (I used Ghirardelli 60%)
1/4 cup maple syrup
1 pinch of salt
Whipped cream or vanilla ice cream to taste

Blueberry Chocolate Crumble
Blueberry Chocolate Crumble

Notes
Preheat the oven to 350 degrees.

Melt the butter in a large cast iron (or similar oven safe) skillet over medium heat, then add the sugar. Stir until combined and the mixture turns a light caramel color.

Throw in the blueberries (or another fruit of your choice), and toss to coat. Turn down the heat a little and allow the fruit to get soft. The length of this step will vary depending on the kind of fruit and whether it is fresh or frozen, but short of burning it, you can't really go wrong.

Stir in the vanilla, then add in the flour, cinnamon, and nutmeg. Stir until the flour has combined with and thickened the sauce, then turn off the heat.

Blueberry Chocolate Crumble
Blueberry Chocolate Crumble

In a separate bowl, combine the oats, chocolate chips (as always, I use Ghirardelli 60% cacao), salt, and maple syrup. Spread as evenly over the top of the fruit as you can and bake the skillet for 20-25 minutes until the chocolate is melted and the oats are golden brown.

Best served warm with abundant unsweetened whipped cream, or vanilla ice cream in a pinch.

Blueberry Chocolate Crumble

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