When I think of crumble, I think of CRUMBLY! Like crispy, crunchy yum-yum, maybe with oats, maybe with nuts. But I think of a topping.
I do not think of ho-hum… something textured like dry sand.
Said recipe comes from the same true blueberry cookbook by Linda Dannenberg as the AH-MAZING blueberry crumb muffins I made the same day. So I held out promise that, you know, the recipe on page 96 for the crumble on this blueberry dish was going to be equally as delish.
Not the case.
Sad. But true. She evens espouses the fact that she loves the crumbly part so much that she made this extra generous. Boo. Boo on you, Linda.
OK, I’ll note up front, I was oddly out of pecans, and that might’ve made this topping better, but the nuts are an optional note in the ingredient list. Optional, as in, you shouldn’t need them to make this taste good.
I’ll also note here that the meh-ness of this topping comes from the recipe. This ain’t my first rodeo when it comes to baking. And for the love of all that is good and kind, a crumble has got the be one of the easiest things to make. You know, like a dump cake…dump it all in a bowl and shazam! You have a topping for a fruit dessert.
I held out promise, though.
It all started well enough. I mean, look at how amazing those blueberries look in the pan.
Next on to the crumble topping. Mashed with fingers. Looks like coarse crumbs to me. Looks pretty dry-sandy, as well. I did add 1/2 tsp cardamom to the topping for some spice flavor. Should have added some cinnamon, too.
Shoulda upped the butter at this point. I kinda knew the outcome, but as I’ve said multiple times, I am not a recipe writer. I am the gal who makes a recipe as written.
Maybe I should become a recipe writer. Because I now know what I’d do differently in the recipe. But, I plowed ahead, as told in the recipe. I thought once the sandy mixture was spread on the blueberries, maybe the juice from the berries while cooking would make the topping better.
I can affirmatively say, not so much. This crumble lacked flavor from lack of spices, lacked texture from not enough butter, the nuts should have been mandatory, as well as maybe some old-fashioned oats. It needed more brown sugar, too.
In the end, here’s what I would do…follow the crumb recipe from the Blueberry Crumb Muffins, adding in some pecans and/or old-fashioned oats for extra texture. The crumb mixture for those muffins was dee-vine!
As well, I’d also add about 1/2 tsp each of cinnamon and cardamom to the actual berries, and then again to the crumble topping.
If you want to stick to the crumble mixture in this recipe, ABSOLUTELY make sure to add the pecans, up the butter to 1 1/2 sticks, and up the brown sugar to 1 cup. Maybe throw in 1/2 cup oats…
I might just make this recipe again because of its ease, using the shit-ton of leftover crumb topping from the blueberry crumb muffins. Cause, you know, waste not, want not.
Happy summer baking peeps!