This post is sponsored by Turkey Hill. All thoughts and opinions are my own.
I simply cannot get enough blueberries in the summer. I love to eat them frozen, to blend them into smoothies, and to bake them in desserts. The other day I was CRAVING a warm blueberry crumble with a scoop of cold-melty ice cream. To me, there is nothing more “summer” than a dessert made with in-season fruit and paired with ice cream.
I paired my blueberry crumble with Turkey Hill All Natural salted caramel ice cream. Turkey Hill makes their all-natural ice cream with minimal ingredients like milk, cream, sugar, and natural flavors – which tastes like homemade, old-fashioned ice cream. I love it because Turkey Hill’s All Natural ice cream contains no artificial flavors, no stabilizers, and no artificial colors – the way ice cream should be.
Turkey Hill’s All Natural line-up includes Vanilla Bean and Belgian Style Chocolate, and fruit-infused flavors like Blueberry, Mango, and Blackberry Swirl. OH! And Turkey Hill is going on a Good Mooed sampling tour across the US this summer — so you can try out their all natural flavors too! For free. Visit this link for all the details and to snap a pic with this cutie “Good Mooed” cow. Seriously. CUTIE.
Where was I? Ah yes, back to my blueberry crumble. Crumble desserts are usually always paired with vanilla ice cream but I wanted to mix it up with salted caramel. Caramel is always a good addition to any dessert and this blueberry crumble is no exception.
This blueberry crumble is incredibly simple to make and uses real, wholesome ingredients such as: 4 cups of blueberries, lemon juice, brown sugar, salt, butter, oats and flour. Simple and tasty.
Here’s how to make:
- 4 cups frozen blueberries
- 2 tbsp lemon juice
- ¼ cup brown sugar for blueberries + ½ cup brown sugar for crumble topping
- 2 tsp corn starch or arrowroot powder
- 1 1/2 cup rolled oats
- ½ cup flour
- Pinch of salt
- 6 tbsp of cold butter, cubed
Preheat oven to 350 F
- In a 9×13 inch baking dish, add in 4 cups of frozen blueberries and toss with lemon juice, ¼ cup brown sugar, 2 tsp corn starch (or arrowroot powder) until combined.
- In a separate bowl, combine ½ cup brown sugar, oats, flour, salt, and cut in the cold butter with a pastry cutter or fork until combined into a “crumble” texture.
- Sprinkle crumble atop blueberry mixture and transfer to oven.
- Bake at 350 F for 40 minutes
- Serve with salted caramel ice cream and enjoy!
Food Gal Al