Inspired by the classic dessert at the famous Mike’s Bistro restaurant in midtown Manhattan, this is a refreshing, unique dessert that incorporates the natural pairing of fruit crumble and ice cream into one memorable treat.
Frozen Blueberry Crumble
Servings
8 Servings
Ingredients
- 1 package frozen blueberries
- ½ cup confectioners’ sugar
- Zest and juice of one lemon
- 1 cup all-purpose flour
- 1 cup rolled oats
- ½ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon salt
- 1 stick unsalted butter at room temperature
- 1 56-ounce container vanilla ice cream, room temperature
Instructions
- In a medium saucepan on medium-high heat, cook blueberries, sugar, and lemon zest and juice for 20 minutes. Blend half of the mixture so you are left with two versions of blueberry sauce — chunky and smooth.
- While blueberries cook, combine flour, oats, sugars, salt, and butter until crumble forms.
- Press mixture into 9- x 13-inch tray in a quarter-inch layer. It will not cover the entire pan.
- Preheat oven to 350°F and bake for 20 minutes or until golden brown. Let cool and crumble mixture with your hands.
- Scoop out half the ice cream and place in a bowl. Pour a third of smooth blueberry sauce and a third of chunky blueberry sauce and half cup of crumble, and swirl into ice cream.
- Top with remaining ice cream and repeat process with a third of each sauce and a third of the crumble, reserving remaining sauce and crumble for serving.
- Scoop out two scoops of ice cream per person and drizzle with additional blueberry sauce, chunky blueberries, and remaining crumble.
- Recipe published in JOY of KOSHER with Jamie Geller magazine Shavuot 2016. Subscribe Now.
What size package of blueberries is required?