Hi everyone! I did a presentation today at a fundraiser for Partners For Health in Montclair. I discussed various programs to alleviate hunger in our area as well as care for vegetables and fruit so they last longer.
Is this not one of the reasons many of us don’t like to buy and cook fresh produce? We feel frustrated and guilty when our good intentions of eating healthy end up in waste?
You are not alone!
There was a wonderful article in the NY Times, Raw Panic, that will explain the details of produce prep and how to keep produce fresh for longer. Check it out on my Take Back the Kitchen facebook page.
For now, enjoy my blueberry crumble recipe that the chef of the Montclair Golf Club made for all the workshop participants. It is easy, healthy and delicious!
for the filling:
3 pints fresh blueberries
1/2 cup granulated sugar, a bit more if you like it sweeter. Can also use agave syrup
1/4 cup flour
For the crumble on top:
1/2 cup whole wheat flour, 1/2 cup all-purpose white flour
1/3 cup white sugar
1/4 cup light brown sugar
1/2 teaspoon kosher salt
1 stick unsalted butter, diced
Preheat the oven to 350 degrees .
Combine the blueberries, sugar, and flour. Combine gently. Spoon the mixture into ramekins.
For the topping, combine the flour, granulated sugar, brown sugar, salt, and the butter in the bowl of an electric mixer fitted with a paddle attachment (or you can just combine well with a spoon). Mix on low speed until the butter is the size of peas. Sprinkle over the fruit.
Place the ramekins in the oven over a parchment paper lined baking sheet and bake for 40 to 45 minutes, until the tops are browned and the fruit is bubbly. The smaller the ramekins, the less time they will take to cook so keep checking. Serve warm or at room temperature. Garnish if you like with some powdered sugar and a mint leaf.