Blueberries are tiny powerhouses of flavor and nutrition, and it’s high season for them since blueberry season extends from April to late September in the United States. So it’s a great time to try this easy blueberry crumble from Teri Turner’s new cookbook, “No Crumbs Left.”
Turner has a food blog with the same name, nocrumbsleft.net, and she is well known in the Whole30 community, where she frequently hosts takeovers of the @whole30recipes Instagram account. “Teri Turner is basically my Julia Child,” says Whole30 co-founder Melissa Hartwig Urban in her introduction to the cookbook.
Turner’s blueberry crumble recipe in the new book is gluten free (but not Whole30 compliant, due to the butter and sugar). She says she wanted to create a gluten-free dish that her whole family would love.
“The trick,” she writes in the recipe’s intro, “is to leave the crust soft and chewy.”
Gluten-Free Blueberry Crumble
Serves 6 to 8
1/2 cup (1 stick) plus 2 teaspoons unsalted butter
1/2 cup pecans
4 cups fresh blueberries
1/4 cup plus 2 tablespoons granulated sugar, plus more if needed
2 tablespoons grated lemon zest
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 cup old-fashioned rolled oats
3/4 cup brown sugar, packed
1/2 cup oat flour
1/2 teaspoon kosher salt
Preheat the oven to 350 degrees. Thoroughly grease a 9-by-11-inch or 8-by-11-inch baking dish with 2 teaspoons of the butter.
In a small, dry skillet, cook the pecans over low heat, stirring occasionally, until fragrant and lightly toasted, about 8 minutes. Remove from the pan, coarsely chop, and set aside.
In a small saucepan, melt the remaining 1/2 cup (1 stick) butter over low heat. Remove the pan from the heat and set aside.
In a medium bowl, mix together the blueberries, granulated sugar, lemon zest and cornstarch. Add the lemon juice, stirring gently to combine well. Pour the mixture into the prepared baking dish and set aside.
In a medium bowl, mix together the rolled oats, brown sugar, oat flour and salt. Add the pecans and stir. Pour in the melted butter and stir to combine. Spoon the mixture evenly over the blueberries.
Bake until bubbling, 20 to 26 minutes (see tips). Remove from the oven and let cool for 10 minutes.
It’s delicious warm or at room temperature. Do not refrigerate.
Teri’s tips: The cooking time for this recipe is always a debate in my family. I like a soft, chewy crust, and this is perfect for me at 20 minutes. Others like it crunchy and cook it for up to 26 minutes.
