Desserts haven't been ruling my kitchen off late for sometime now. DH has been away for a while and I am currently enveloped in the wings of mom's cooking, enjoying my stay at parent's place. I am not surprised if I end up with ounces of added extra weight, despite the slash in the desserts made and consumed. All courtesy, home cooked food by mummy! While I am thoroughly missing my kitchen, cooking, cutlery, gadgets, photography, along with the freedom of doing what my mind presides over, I am currently enjoying the bounty treats churned by mom lovingly on a daily basis.
It amazing how good cooks our moms turn out to be. I mean, it seems perfect when my mom throws in the spices judged by experience to create that aromatic dish with well balanced flavors, hitting the right flavors. It may be a simple dish, whether it's salt or spice, sweet or tang, there's a right balance. It's then I realize that I have a long long way to go. While my mother used to make exotic western desserts and bakes long while ago, these days she prefers to stick by traditional Indian meals. At times, it's a fusion food. But by and large, it's the Indian food that dominates her kitchen. I am taking the privilege of learning some traditional recipes which I hope to re-create in my kitchen soon and post here as well. But for the moment, I am posting this Blueberry Crumble that I made for DH before his departure.
1/2 cup Blueberry Pie Filling
50 gm unsalted butter
100 gm plain flour
50 gm cup confectioner's sugar
Pre-heat the oven first. Into a pie dish / tart mould or ramekins, spoon the blueberry pie filling and level the base. Fetching fresh blueberries was not an option for me, so I settled to use Mother Maid's Blueberry Pie Filling. Fresh Blueberries would probably give out more flavors. In case you are using Keep it aside till we prepare the crumbs.
Combine the confectioner's sugar and flour in a wide mouth bowl. Quickly cut in the butter into this mixture using your fingers till the entire mixture resembles like coarse bread crumbs. Transfer these crumbs to top the blueberry filling till it's completely covered. Bake in a pre-heated oven to 180 deg C for approximately 20-30 minutes till the top is baked golden brown. Remove and allow to cool for 10 mins. Serve warm with a dollop of vanilla ice cream.
If you love the biscuit base, you can spread a handful of the crumble mixture on the tart base, then follow it with fruit on this, ending with the crumble for the topping. This Blueberry Crumble is totally effortless and can be put in matter of few mins.
I have about 3 tartlet moulds which are almost 30 years old. They were owned by my mother earlier and then handed down to me. I made one batch in these cute small tartlet mould and next in a medium sized pie dish. Fabulous for single helpings. The gooey, fruity tart blueberry base offsets well with the biscuit crumble topping. Served warm with a generous dollop of ice cream, they are absolutely heavenly!