Equipment
Ingredients
topping
- 30 g all-purpose flour
- 45 g nuts, chopped
- 26 g brown sugar, dark
- 1 g salt
- 41 g unsalted butter, chilled and cubed
fruit base
- 475 g blueberries, fresh or frozen
- 13 g brown sugar, dark
- 5 ml lemon juice
- 30 ml water
- 1 g salt
serving
- heavy cream
Nutrition (per serving)
Method
Combine the flour, chopped nuts, 26g brown sugar, and a pinch of salt in a microwave-safe bowl.
Rub the chilled butter cubes into the flour mixture using your fingers until the mixture resembles coarse crumbs and clumps together when squeezed.
Microwave the mixture for 2 to 3 minutes total, stirring gently every 30 seconds, until the topping is dry and slightly darkened.
In a skillet over medium heat, combine 350g of blueberries, 13g brown sugar, water, lemon juice, and a pinch of salt.
Simmer the fruit for 4 to 7 minutes, stirring and mashing the berries occasionally, until the liquid thickens into a jam-like consistency.
Add the remaining 125g of blueberries to the skillet and stir for 1 to 2 minutes until they are warmed through.
Spread the prepared topping evenly over the warm berry mixture and serve immediately.
Chef's Notes
- For a more complex flavor in the topping, consider adding a pinch of cinnamon or nutmeg along with the flour and sugar.
- Ensure your butter is truly chilled and cubed; this is crucial for achieving the desired crumbly texture in the topping.
- Don't overwork the berry mixture. A jammy consistency is ideal, but some whole berries should remain for texture.
- The topping will continue to crisp as it cools, so it's okay if it seems slightly soft right out of the microwave.
Storage
Refrigerator: 3 days — Store topping separately if possible to maintain crispness.
Reheating: Reheat fruit in a skillet or microwave; toast topping briefly in a dry pan to restore crunch.
