Blueberry Crumble
8 servings
50 minutes
Blueberry crumble is a classic British dessert that combines a crispy topping with a juicy berry filling. Its roots trace back to England during World War II when shortages led housewives to replace traditional pies with simplified versions using crumbly dough. In this version, airy dough is filled with fresh blueberries, creating a perfect balance of sweetness and slight tartness. The aroma of cinnamon and cane sugar adds warm spicy notes to the pie, making it an ideal complement to a cup of tea. Crumble can be served warm with a scoop of vanilla ice cream or a dollop of sour cream to enhance its rich flavor. It's easy to make but can impress guests with its texture and aroma, making any evening cozy and unforgettable.
1
In a large bowl, whisk the egg, sugar, and vegetable oil.
- Chicken egg: 1 piece
- Sugar: 0.5 glass
- Vegetable oil: 4 tablespoons
2
Pour in the milk and mix until smooth.
- Milk: 0.5 glass
3
Add a glass and about two tablespoons of flour (225 grams), salt, and baking powder. Mix until smooth.
- Wheat flour: 275 g
- Salt: 0.5 teaspoon
- Baking powder (raising agent): 2 teaspoons
4
Add blueberries and distribute them evenly in the batter. Pour the batter into the baking pan.
- Blueberry: 1.5 glass
5
Mix melted butter with brown sugar, two tablespoons of flour, and cinnamon. Sprinkle this mixture over the pie.
- Butter: 2 tablespoons
- Cane sugar: 4 tablespoons
- Wheat flour: 275 g
- Ground cinnamon: 1 teaspoon
6
Bake at 180 degrees Celsius for about 30-40 minutes.
