"The people who give you their food give you their heart" - Cesar Chavez

Wednesday, March 10, 2010

Cherry and Blueberry Crumble

In a constant effort to make room in my freezer, just so I can fill it again, I felt I had to use up the bags of frozen wild blueberries and sweet dark cherries in my freezer. My Dad was just visiting last weekend and I decided to make a crumble for our Shabbat dessert. It was just my boyfriend, Dad, and I and we ended up finishing all the food and too my boyfriend's astonishment, my Dad picked up and drank the remnants of this crumble. His eating capabilities are beyond human. This dessert is very easy to whip up and tastes delicious! No need to wait until the summer time to use these wonderful sweet and healthy berries, the frozen ones work perfectly too! Tastes best with vanilla or soy vanilla ice cream.

Cherry and Blueberry Crumble

16 ounces frozen dark cherries
6 ounces frozen wild blueberries
5 tablespoons sugar plus 2 tablespoons sugar
3/4 cup flour
4 tablespoons butter, melted
2 tablespoons lemon juice
2 teaspoons cinnamon
Pinch of salt

1. Preheat oven to 400 degrees.
2. In a small sauce pan heat the frozen cherries over a low heat until they are oozing and completely softened. Transfer to a glass baking dish (9x5). Mix in blueberries and toss gently with 2 tablespoons sugar and lemon juice.
3. In a bowl mix together the 5 tablespoons sugar, flour, butter and salt. Using your hands or a whisk, mix until you have a nice crumbly consistency. Drop topping evenly over cherry mix. Sprinkle with cinnamon.
4. Bake until topping has slightly browned, about 15 minutes.


1 comment:

Soup Lover said...

I loved this soup!! I had two bowls for dinner and one for breakfast. And, FYI, everywhere but the East Coast it's minestro-nee. In Italy (where this soup comes from) all vowels are pronounced (http://inogolo.com/pronunciation/minestrone). Ciao!