Blueberry Crumble

Even though blueberries aren't in season for a few more months, today I just really wanted to make some kind of pie or crumble, and while going through my records I found a recipe jotted down for blueberry compote, originally intended as a topping for cheesecake. It consists of fresh blueberries, sugar, water, lemon juice, and grand marnier (well, it didn't necessarily call for that last ingredient, but why not?).

I decided to settle for a crumble simply because I was out of shortening and too lazy to go all the way to the store. My crumble recipe was sort of made up as I went along- about one cup of flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, and one stick of butter. Pinch of cinnamon, all combined in the kitchenaid using the paddle attachment until slightly doughlike. 

The compote is easy: combine all ingredients in a saucepan, bring to a boil, and then simmer for a few minutes. Pour into a baking pan (or ramekins) and bake at 350 degrees for 15 minutes (topped with the crumble of course).

YUM!