Here is a recipe for a blueberry crumble that will be prepared and out of the oven in 40 minutes, that's not counting the time passed in the garden picking the blueberries.
This recipe is so simple. The hardest part was picking up a box of zweiback crackers–which means heading to the baby section at the grocery if you decide not to “zweiback” your own crackers.
Zwieback is of German derivation–“zwei” meaning twice, “back” meaning baked. Zweiback crackers are baked bread cut into slices and returned to the oven and baked again until dry and crisp. The second time around leaves the these crackers sweet tasting and easy to digest.
This crumble comes together fast and the zweibacks along with a dash of cinnamon and the blueberries are just-right sweet. Topped with vanilla bean ice cream or sweetened whipped cream just out of the oven and, well, I'm sure you can already taste this dish.
Yield 6 servings
Here is a recipe for a blueberry crumble that will be prepared and out of the oven in 40 minutes, that’s not counting the time passed in the garden picking the blueberries.
- 1 cup zweiback crumbs
- 1/4 cup sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons melted butter or margarine
- 2 cups fresh blueberries
- Combine the crumbs, sugar and cinnamon and then cut in the butter.
- Place 1 cup blueberries in a greased 8x8x2-inch pan; cover with half the crumb mix; add the remaining blueberries and top with the remaining crumbs. Press down firmly with a spatula or spoon until the mix is only 3/4 inch thick.
- Bake in a moderate oven, 350F for 30 minutes. Cool and cut into squares.