Blueberry Crumble

October 2, 11:05 AMDenver Food ExaminerAndrea Spikes

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Blueberry Crumble

Last week I was tempted to buy a frozen pie, as I was sorely craving something fruity and hot. Of course, I suspected it would have everything I'm trying to avoid like trans fat and high-fructose corn syrup and I was right: an apple pie from a national brand had 4.5 grams of trans fat per serving - you may as well pour some apple syrup over a stick of lard.

This recipe is less butter- and sugar-laden than many crumble recipes out there. The emphasis is on the berries which shine without the extras, but there's enough topping to keep things interesting. Works great with vanilla ice cream!

Blueberry Crumble
Serves 8-10

5 cups fresh or frozen blueberries (or other berries)
2 tablespoons sugar
2 tablespoons flour (whole wheat or all-purpose)
2 tablespoons orange juice
Crumble Topping (recipe follows)

1. Preheat oven to 400 degrees. Lightly spray a 9x13 baking dish with cooking spray.
2. Toss berries with sugar, flour and juice. Pour into baking dish, distributing evenly. Top with crumble topping.
3. Bake until the topping is browned and the filling is bubbling, 35-40 minutes. Let stand at least 10 minutes before serving.

Crumble Topping

1 1/2 cups old-fashioned rolled oats
3/4 cup pecans or almonds, chopped
1/2 cup brown sugar
1/2 cup flour
3/4 teaspoon ground cinnamon
1/3 cup butter or margarine, melted

Combine oats, nuts, brown sugar, flour and cinnamon in a medium-sized bowl: stir until well-blended. Drizzle butter or margarize over the dry ingredients and stir until evenly moistened. Cover and refrigerate for up to one week or freeze for up to one month.