Happy accidents happen out of necessity. More specifically, the cravings that come on late at night. This was how this lovely recipe came about.
It was a Saturday night and I was already in bed when the craving for something sweet hit me. It happens to everyone, doesn’t it? I didn’t feel like ice cream or store-bought cookies, which was all we had, so I scrambled around the refrigerator and came across a cup of fresh blueberries that really needed to be eaten up. I could have eaten them by themselves but that was too boring. So I decided to make something sweet like a pie or a cobbler. I raided the pantry and started pulling things out and this is what I came up with.
Now since I only had a cup of blueberries, this recipe is for a very small dish. Probably good for two generous servings, four if you’re being stingy. I had half of this crumble minus a few spoonfuls shared with the husband, and the following morning, I had the remainder over Greek yogurt for breakfast (that’s the photo above). There’s no photo right out of the oven, because really, who remembers to take a picture when going through a sugar withdrawal?
- 1 cup fresh Blueberries
- 1 (8 oz) can Pear halves in light syrup
- 1 tsp. Corn Starch
- 1 cup Oatmeal
- ½ cup Flour
- ½ cup Sugar
- ½ cup (1 stick) Butter (salted)
- 1 tsp. ground Cinnamon
- ½ tsp. ground Cardamom
- Preheat oven to 350 F
- In a small oven safe bowl, combine the pears with its juice/syrup with the blueberries. sprinkle with one teaspoon of cornstarch and mix it in.
- In a separate bowl, combine the remaining ingredients, mixing it with a fork or pastry cutter until the butter is blended into the mixture. Sprinkle over the blueberries and pears.
- Bake at 350F for 30-45 minutes or until it is bubbly and the crumbs on top are golden.
- Let it cool for a few minutes before digging in.
My daughter created an Instagram account where we post what we cook as we’re eating them. So if you want a preview of what recipe may be coming next, follow us at MooreAndMooreFood on Instagram.
