Gluten-free star dessert berries Food

Blueberries are a small energy of flavor and nutrition, and for them it is now high season, as the blueberry season lasts from April to the end of September in the United States. So this is a great time to try this light blueberry crumb from Terry Turner’s new cookbook “No Crumbs Left”.

Turner has a food blog of the same name, nocrumbsleft.net, and she’s well known in the Whole30 community, where she often takes a capture of the @ whole30recipes Instagram account. “Terry Turner is mostly my Julia Child,” says Whole30 co-founder Melissa Hartwig Urban in her introduction to the cookbook.

Turner’s blueberry crumb recipe in a new book is gluten-free (but not compatible with Whole30 because of the butter and sugar). She says she wanted to create a gluten-free dish that her whole family would enjoy.

“The trick,” she writes in the introduction to the recipe, “is to make the crust soft and chewy.”

Gluten-free blueberries crumbled

Served 6 to 8

½ a glass (1 stick) plus 2 teaspoons of unsalted butter

½ pecan cup

4 cups fresh blueberries

¼ cups plus 2 tablespoons granulated sugar, plus more if needed

2 tablespoons grated lemon zest

2 tablespoons cornstarch

1 tablespoon fresh lemon juice

1 cup old-fashioned oatmeal

ﾾ cups of brown sugar, packed

½ a cup of oatmeal

½ teaspoon of kosher salt

Preheat oven to 350 degrees.

Thoroughly grease a baking dish with 2 teaspoons of butter.

In a small dry skillet, cook the pecans over low heat, stirring occasionally, until fragrant and lightly toasted, about 8 minutes. Remove from pan, coarsely chop and set aside.

In a small saucepan melt the remaining glass (1 stick) of butter over low heat. Remove the pan from the heat and set aside.

In a medium bowl, mix the blueberries, granulated sugar, lemon zest and cornstarch.

Add lemon juice, mix gently to mix well. Pour the mixture into the prepared baking dish and set aside.

In a medium bowl, combine the oats, brown sugar, oatmeal and salt.

Add the pecans and stir. Pour in the melted butter and stir. Spread the mixture evenly on the blueberries.

Bake until bubbles form, 20 to 26 minutes (see tips). Remove from the oven and allow to cool for 10 minutes.

It is delicious warm or at room temperature. Do not refrigerate.

Terry’s tips: My family always discusses cooking time for this recipe. I like the soft chewy crust and it’s perfect for me in 20 minutes. Others love crunches and cook for up to 26 minutes.

Excerpt from the book by Terry Turner Ltd. “No crumbs left: recipes for great food for every day.” Reproduced with permission from Houghton Mifflin Harcourt. All rights reserved.