Blueberry Crumble Sundae
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1073
- Total Fat
- 50
- Saturated Fat
- 27
- Carbohydrates
- 150
- Dietary Fiber
- 5
- Sugar
- 112
- Protein
- 12
- Cholesterol
- 232
- Sodium
- 292
- Total: 2 hr 40 min (includes chilling time)
- Active: 20 min
Ingredients
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
Sundaes:
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.