Name: Blueberry Crumble Sundae
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT2H40M0.000S
Yield: 4 servings
Ingredients: 1 pint blueberries; 1 cup granulated sugar; 1 tablespoon cornstarch; 1 cup all-purpose flour; 1/3 cup rolled oats; 1/4 cup chopped pecans; 1/4 cup granulated sugar; 1/4 cup packed light brown sugar; Pinch of kosher salt; 6 tablespoons cold salted butter, cut into small pieces; 1/4 cup heavy cream; 2 large egg yolks; 1 quart black raspberry ice cream; Whipped cream, for topping (canned)

Directions

For the blueberry sauce: Combine the blueberries, granulated sugar and 1/2 cup water in a saucepan. Bring to a gentle boil and cook until the berries begin to burst, about 5 minutes. Stir together the cornstarch and 1 tablespoon water in a small bowl, then whisk into the berries. Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk. Pour into a container and let cool, then refrigerate until completely chilled, about 2 hours.
For the crumble topping: Meanwhile, preheat the oven to 350 degrees F.
Combine the flour, oats, pecans, granulated sugar, brown sugar and salt in a food processor and pulse to combine. Scatter in the butter pieces and pulse until the mixture resembles coarse crumbs. Add the heavy cream and egg yolks and pulse a few times just to combine.
Pat the mixture into an 8-by-10-inch rectangle on a parchment-lined baking sheet. Bake until crisp with browned edges, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, at least 15 minutes, then crumble.
For the sundaes: To serve, layer the ice cream and blueberry sauce in tall glasses. Top with whipped cream and sprinkle with the crumble topping.

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Blueberry Crumble Sundae

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