| Level: | Easy |
| Total: | 2 hr 40 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 pint blueberries
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup all-purpose flour
- 1/3 cup rolled oats
- 1/4 cup chopped pecans
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- Pinch of kosher salt
- 6 tablespoons cold salted butter, cut into small pieces
- 1/4 cup heavy cream
- 2 large egg yolks
- 1 quart black raspberry ice cream
- Whipped cream, for topping (canned)
Instructions
- For the blueberry sauce: Combine the blueberries, granulated sugar and 1/2 cup water in a saucepan. Bring to a gentle boil and cook until the berries begin to burst, about 5 minutes. Stir together the cornstarch and 1 tablespoon water in a small bowl, then whisk into the berries. Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk. Pour into a container and let cool, then refrigerate until completely chilled, about 2 hours.
- For the crumble topping: Meanwhile, preheat the oven to 350 degrees F.
- Combine the flour, oats, pecans, granulated sugar, brown sugar and salt in a food processor and pulse to combine. Scatter in the butter pieces and pulse until the mixture resembles coarse crumbs. Add the heavy cream and egg yolks and pulse a few times just to combine.
- Pat the mixture into an 8-by-10-inch rectangle on a parchment-lined baking sheet. Bake until crisp with browned edges, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, at least 15 minutes, then crumble.
- For the sundaes: To serve, layer the ice cream and blueberry sauce in tall glasses. Top with whipped cream and sprinkle with the crumble topping.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1073 |
| Total Fat | 50 g |
| Saturated Fat | 27 g |
| Carbohydrates | 150 g |
| Dietary Fiber | 5 g |
| Sugar | 112 g |
| Protein | 12 g |
| Cholesterol | 232 mg |
| Sodium | 292 mg |
Reviews
M
I’m Kim
MI’m
oki
I’m k
OWorded and o
Oil mm
I
I’m
Ikon
These were delicious! I would suggest rolling the crumble out a little larger as the middle of it was not baked enough after 23 minutes. I broke off the outside edges once it was cooled and put the center portion back in the oven for 10 minutes. Came out fine. The crumble would also make a delicious cookie!