Blueberry Crumble Sundae

  5.0 – 3 reviews  • Fruit
Level: Easy
Total: 2 hr 40 min
Active: 20 min
Yield: 4 servings

Ingredients

  1. 1 pint blueberries
  2. 1 cup granulated sugar
  3. 1 tablespoon cornstarch
  4. 1 cup all-purpose flour
  5. 1/3 cup rolled oats
  6. 1/4 cup chopped pecans
  7. 1/4 cup granulated sugar
  8. 1/4 cup packed light brown sugar
  9. Pinch of kosher salt
  10. 6 tablespoons cold salted butter, cut into small pieces
  11. 1/4 cup heavy cream
  12. 2 large egg yolks
  13. 1 quart black raspberry ice cream
  14. Whipped cream, for topping (canned)

Instructions

  1. 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.
  2. For the crumble topping: Meanwhile, preheat the oven to 350 degrees F.
  3. 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.
  4. 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.
  5. 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

Victor Cochran
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Stephen Curry
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!

 

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