Let me rock your sweet tooth a bit with this little gem: Blueberry Limoncello Crumble. The hot days of summer just aren’t memorable enough without the sweet explosion of a plump baked blueberry popping in your mouth. This dessert is special – not only because it is wonderfully delicious but also because the resulting little cups of goodness are so easy and quick to make.
Every summer growing up, I can remember looking forward to the blueberries coming into season. They suddenly were incredibly sweet. Then the pies ensued – the cobblers – the pancakes – the muffins. That kind of memory is palpable and never quite goes away, all wrapped up in sights, smells, even words – the triggers that take us back decades to a simpler time, made real again by sweet aromas and tastes in our own kitchens. Here is one of those!
BLUEBERRY LIMONCELLO CRUMBLE
Prep: 30 minutes
Cook: 20 minutes
3 Large Lemon Biscotti – crushed to a coarse crumble – Make your own or buy them
To make your own –RECIPE
1/3 Cup Sugar
4 Tbsp. Room Temperature butter cut in pieces
Place above ingredients in a bowl and blend with fork or even better with your fingers.
4 Cups Fresh Blueberries
2/3 Cup Sugar
1 Tsp. Vanilla Extract
2 Tbsp. Flour
1/3 Cup Limoncello
One Squeeze of a fresh lemon
Spray 4 ramekins or souffle cups with Pam or butter them.
In a bowl, mix Blueberries, sugar, vanilla, cinnamon, flour, salt. Then add the Limoncello and fresh lemon juice, gently folding in.
Divide among the 4 ramekins.
Top with the crumbled biscotti mixture.
Place the ramekins on a foil lined pan to catch drippings.
Bake at 375 degrees for about 20 minutes. If you want the effect of spillover with the berries dripping over as you see in the photo above – bake about 5 minutes more.
BLUEBERRY LIMONCELLO CRUMBLE is quite delicious – especially with a scoop of gelato! So easy – so good!
PARLA COME MANGI!