To be a great entertainer, one has to know how to turn things up without making a big fuss. Ali Larter, of Varsity Blues and Heroes fame, has a knack for doing just that.
In her soon-to-hit-shelves cookbook, Kitchen Revelry, she details a year’s worth of festive menus. To wit: a recipe that salutes summer and its bountiful berries.
One of my go-to summer recipes is this surprisingly versatile blueberry crumble. No blueberries? Switch in raspberries or strawberries or go wild with all three. I often make several crumbles just so I can serve the leftovers chilled for breakfast with big dollops of Greek yogurt.

Blueberry Crumble
Serves eight


For the topping
¾ c. all-purpose flour
¾ c. quick-cooking oats
½ c. packed brown sugar
½ c. coarsely chopped almonds (about 2 oz.)
¾ tsp. salt
1 tsp. vanilla extract
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
½ c. (1 stick) unsalted butter, cut into ½-inch cubes, softened

1. Combine the flour, oats, brown sugar, almonds, salt, vanilla, cinnamon, and nutmeg in a medium bowl. Add the butter and rub with your fingertips until moist clumps form.

2. Position the rack in the center of the oven and preheat to 375°.

3. Butter a 9-inch pie dish or 8-inch loaf pan.

For the filling
½ c. sugar
¼ c. all-purpose flour
¼ tsp. salt
2 12-oz. baskets fresh blueberries
2 tbsp. fresh lemon juice

1. Whisk the sugar, flour, and salt in a large bowl to blend. Add the blueberries and lemon juice to the sugar mixture and toss gently with a silicone spatula to coat, being careful not to break the berries.

2. Transfer the berry mixture to the prepared pan. Sprinkle the topping evenly over the filling.

3. Bake the crumble until the filling is bubbling thickly at the edges and the topping is crisp and golden brown, 45-50 minutes.

4. Transfer the dish to a rack and let it sit about 15 minutes.

5. Serve with vanilla ice cream.


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