Blueberry Cocoa Nib Crumble
It was summer in New England the first time I read about the health benefits of blueberries. I rushed to the pick-your-own patch on a nearby hill. I put several perfect ones in my palm with all their little hats aligned—an army of antioxidant soldiers. I ate them. Sweet, with a tang. Yet, sadly, I felt nothing. My blood did not quicken; my heart did not swell with strength. I was my just my same old self, munching a handful of blueberries by the side of the road. In my chocolate research, this moment comes to mind often. The benefits of chocolate arrive quietly amid a myriad of other healthful living components. Health through chocolate is a practice. Chocolate and blueberries, both miracles of nature, join here for a berry breakfast or homey, warm dessert.
Recipe information
Yield
makes 8 servings
Ingredients
Blueberry Base:
Crumble:
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
To prepare the blueberries, in a medium bowl, toss together the blueberries, sugar, flour, vanilla, cinnamon, salt, zest, and lemon juice. Transfer the mixture to an 8- or 9-inch pie plate or small baking dish and set aside. Rinse out the bowl to use for the crumble, keeping kitchen mess to a minimum.
Step 3
For the crumble, mix together the oats, flour, brown sugar, confectioners’ sugar, cinnamon, baking powder, cocoa nibs, pecans, salt, and butter in the bowl.
Step 4
Toss them together like you would a salad. Then pour the mixture over the blueberry base.
Step 5
Bake for 1 hour. Serve hot and bubbly. It goes especially well with vanilla bean ice cream. If you want a more formal presentation, allow the dessert to cool to room temperature and decorate it with piped whipped cream and fresh blueberries.
