Easier than Pie - Lemon Ginger Blueberry Cookie Crumble
What's not to love about blueberries? Besides being the superfood that they are, blueberries are a bakers low maintenance friend. No peeling or pitting, just wash and go. So, when blueberry season makes it's cameo appearance, I'm on it. Blueberries with my morning yogurt and granola, blueberry pie (yes, predictable but so delicious) and even easier than pie, blueberry crumble. This recipe makes the process so simple. Just crush up a bag of crispy oatmeal cookies, toss in a few toasted nuts and there you have it! Even better, if someone offers to go to the market and pick up some vanilla ice cream, then I'll be right over. No, seriously.
Easier than Pie-Lemon Ginger Blueberry Cookie Crumble
FOR THE FILLING
6 cups (3 pints) blueberries
1/2 cup light brown sugar (white sugar can be substituted)
1 tablespoon cornstarch
1 teaspoon lemon zest
1 tablespoon fresh lemon juice (juice of about 1/2 medium lemon)
FOR THE TOPPING
7 oz. Nina’s Fresh Batch Sweet and Salty Oatmeal cookies (or, any other brand of thin and crispy oatmeal cookies)
1/2 chopped nuts, such as walnuts or pecans) lightly toasted (optional)
1 teaspoon ground ginger
3 ounces (6 tablespoons) unsalted butter, softened
1. Preheat oven to 375 degrees. Make the filling: Mix blueberries, light brown sugar, cornstarch, lemon juice, lemon zest and lemon juice in a bowl. Spoon into six, 6 oz ramekins or one 8-inch square baking dish.
2. Make the topping: Crush cookies in a resealable plastic bag with a rolling pan or the back of a wide flat sauté pan. Cookies should be finely crushed. Stir together crushed cookies and toasted nuts. Using the back of a fork mix softened butter into the cookie mixture. Or mix, using your extra clean hands. Squeeze topping pieces together into clumps.
3. Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top. About 30 minutes for the ramekins and 45 minutes to 1 hour for the baking dish. Transfer to a wire rack, and let cool for 30 minutes before serving.