My favorite friend got me a cookbook for my birthday that I love, America’s Test Kitchen’s Cooking for Two 2009.
What better place to start in a cookbook than with dessert? I love the idea of having a tasty dessert that doesn’t serve 12 and leave me feeling guilty every night all week long.
I started with a berry dessert; they’re Alex’s favorite kind of treat. And you can see it was a success. I think the recipe could serve 3-4 if accompanied by ice cream. Or just 2. I suppose it depends on the degree of guilt you want to feel all night.
Also, I only have 7 ounce ramekins, too small, so I baked this in a Pampered Chef Mini-Baker Stone. It would definately be better (thicker) and cuter in ramekins.
1/4-1/3 cup (1 3/4 – 2 1/2 ounces) granulated sugar
1 1/2 teaspoons cornstarch
2 cups (10 ounces) fresh blueberries
1/2 cup (2 1/2 ounces) unbleached all-purpose flour
1/3 cup old-fashioned oats
1/4 cup packed (1 3/4 ounces) light brown sugar
1/4 teaspoon ground cinnamon
4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces and chilled.
1. Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Combine 1/4 cup of granulated sugar, cornstarch, and a pinch of salt in a medium bowl. Gently toss the berries with the sugar mixture. (If the fruit tastes tart, add up to 1 1/2 tablespoons more sugar.) Divide the berries evenly between two 12-ounce ramekins.
2. Mix the flour, oats, brown sugar, cinnamon, and a pinch of salt together in a medium bowl. Add the butter to the bowl and, using your fingers, blend butter into the dry ingredients until dime-sized clumps form. Pinch together any powdery parts, then sprinkle the topping evenly over the berries.
3. Place the crumbles on a rimmed baking sheet and bake until the filling is bubbling around the edges and the topping is a deep golden brown, about 30 minutes, rotating the baking sheet halfway through baking. Let the crumbles cool on a wire rack for 15 minutes before serving.
Notes: Frozen berries do not work in this recipe because they shed too much liquid. The comble can also be prepared in an 8 1/2 by 5 1/2-inch baking dish. Serve with vanilla ice cream or whipped cream.