Guido's Cucina

Try my homemade Dolce crumble di farina d'avena ai mirtilli (blueberry oatmeal crumble). It is based on a recipe that Rocky perfected and we enjoy throughout the year.

Ingredienti

For the base and crumble topping:

• 1/2 cup coconut flour
• 1 cup old-fashioned oats (not quick oats)
• 1/4 cup light brown sugar
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1 stick (1/2 cup) unsalted butter, melted
• 1 large egg

For the blueberry layer:

• 2 cups blueberries, washed and rinsed
• 2 tablespoons lemon juice
• 1/4 cup natural (turbinado) sugar
• 3 tablespoons natural blueberry preserves
• 2 tsp corn starch

Istruzioni per prepararsi

Preheat oven to 350°F; (180°C)

Put all dry ingredients for the base into a large mixing bowl -- flour, oats, granulated sugar, natural sugar, brown sugar, baking soda, baking powder, salt, and cinnamon. Melt the stick of unsalted butter in a microwave. Don't boil or burn the butter. Pour melted butter over the dry mixture, add egg yolk, and mix together completely by hand (do not use a mixer; the base needs to have oat texture).

Remove about half of the base and place it into the cup used to melt the butter. Set aside.

Prepare the blueberry mixture by sprinkling the berries with a little lemon juice and mix by hand. Lemon juice prevents the berries from oxidizing. Add the natural sugar, corn starch, and blueberry preserves. Mix gently as not to crush the berries.

1. Insert parchment paper on a 9 x 9 x 2 inch baking pan.

2. Spread 1/2 of the base on the bottom of the baking pan.

3. Add and spread the blueberry mixture on top of the base in the pan.

4. Crumble by hand the remaining base mixture on top of the berry layer. Fill or spread out to cover the berry layer as best you can.

Place the blueberry crumble on the middle rack of the pre-heated oven. Bake at 350F for 44 minutes.

When done, remove from oven and cool in the pan.

Mangi e goda

When cool, cut into 9 squares. Best when served warm (ala mode optional!)