As you peruse the desserts on this blog, you soon realize I am a BIG fan of the Crumble. Which is just another word for easy breezy casual pie with the crust crumbled on top. As you can see, "Crumble" is much simpler to say.
Anyhoo, I've been having quite the yen for blueberries lately. Blueberry pancakes, blueberry bread, blueberry crumble Coffee [oh, yes, and boy is that good!], blueberry lollipops, you name it.
I bought a bag of frozen blueberries the other day and wanted to make something yummy and delicious with them last night. Hitch is, my husband and I aren't giant dessert eaters. This is why I love Crumbles, because I can adjust the portion size and just make as much as we'll like for a bit o' dessert, rather than have to make a whole pie that I'll just feel compelled to eat in its entirety a few bites at a time all throughout the day. No. Just. No. See? This is why the little 1 1/2 cup ramekin containers I received last Christmas are perfect.
This recipe makes about four 1/2 cup servings, but if you double it and bump the cook time to about 35 minutes, [the key is baking long enough for the crumble to turn a nice golden color] , you can have yourself a regular 9 inch pie dish full of goodness to share.
Well, because I like easy to make, flavorful dishes with a moderate fat count, and a wide variety of them. Providing the same for others is why Tierney Tavern is here.
If you're looking for something new and tasty to try for dinner, take a look around, and for goodness sake if you like something or even go so far as to make a dish I have posted here—Please leave a comment and let me know how you liked it or any suggestions you might have!