May 29

Pasta Primavera and Blueberry Crumbles

Menu

• Pasta Primavera
• Fresh Fettuccine
• Italian Bread
• Herb White Bean Spread
• Salad with Lemon Vinaigrette
• Crumble Topping [View Recipe]

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  Ingredients

  • 4 tablespoons butter
  • .5 cup flour
  • .25 cup sugar (packed)
  • .25 teaspoon cinnamon
  • .25 cup oats

  Instructions

  We start off by cutting the butter into small pieces, placing them on a small plate. We put the plate in the freezer for a quick chill while we measure the remaining ingredients.

  In the bowl of our food processor, we add the flour, brown sugar and cinnamon. We pulse to combine. Then we add the cold butter and turn the processor on for just about 30 seconds. We want large crumbs to form. Finally, we add the oats and pulse to combine.

  We pour the crumble into a medium bowl and refrigerate until we are ready to use. This is enough for a 9-inch pie or 3 <a href="/tools/dishes/5_inch_pie_pans/">individual (5½ inch diameter) pie dishes</a>.

• Individual Blueberry Crumbles [View Recipe]

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  Ingredients

  • 20 ounces berries
  • .5 cup sugar
  • 2 teaspoons cornstarch
  • .5 teaspoon cinnamon
  • .5 teaspoon vanilla
  • 1 recipe [object Object]
  • ice cream

  Instructions

  We start by preheat ing the oven to 400 degrees. In a large bowl, we combine the frozen blueberries with the sugar, cornstarch, cinnamon, and vanilla. We stir well with a large spoon.

  We divide the blueberry mixture between four <a href="/tools/dishes/5_inch_pie_pans/">5½ inch diameter pie dishes</a>. <Elora/> has been helping herself to the blueberries, but we still have enough to put in a ramekin as well.

  We top the blueberries with the crumble. We place the pie dishes and ramekin on a large, rimmed cookie sheet and bake for 40 minutes. We want the blueberries bubbling and the topping browned.

  We let the pies cool for a few minutes and serve with ice cream.