Blueberry Crumble Sundae

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  • Level: Easy
  • Total: 2 hr 40 min (includes chilling time)
  • Active: 20 min
  • Yield: 4 servings
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Blueberry Sauce:

1 pint blueberries

1 cup granulated sugar 

1 tablespoon cornstarch 

Crumble Topping:

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) 


  1. 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.
  2. For the crumble topping: Meanwhile, preheat the oven to 350 degrees F.
  3. 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.
  4. 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.
  5. 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.