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Inspired by the classic dessert at the famous Mike’s Bistro restaurant in midtown Manhattan, this is a refreshing, unique dessert that incorporates the natural pairing of fruit crumble and ice cream into one memorable treat.
2 packages frozen blueberries
1/2 cup sugar
1 tablespoon Gefen Cornstarch
zest and juice of 1 lemon
1 cup rolled oats
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon salt
1 stick margarine, at room temperature
1 container vanilla ice cream, room temperature
Combine sugar and cornstarch.
In a medium saucepan on medium-high heat, cook blueberries, sugar, cornstarch and lemon zest and juice for 20 minutes. Blend half of the mixture so you are left with two versions of blueberry sauce: chunky and smooth.
While blueberries cook, combine flour, oats, sugars, salt and margarine until crumble forms.
Press mixture into 9×13-inch tray in a quarter-inch layer. It will not cover the entire pan.
Preheat oven to 350 degrees Fahrenheit and bake for 20 minutes or until golden brown. Let cool and crumble mixture with your hands.
Scoop out half the ice cream and place in a bowl. Pour a third of the smooth blueberry sauce and a third of the chunky blueberry sauce and a half cup of crumble, and swirl into ice cream.
Top with remaining ice cream and repeat process with a third of each sauce and a third of the crumble, reserving remaining sauce and crumble for serving.
Scoop out two scoops of ice cream per person and drizzle with additional blueberry sauce, chunky blueberries and remaining crumble.
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Do I add the blueberries to the pot Frozen?
Also, the recipe does not say where to add the different measurements of sugar. Do I add the half cup to the blueberries and the quarter cup to the crumble? Or vice versa?
Yes, you would add the blueberries frozen. We updated the recipe to specify which sugar should go where. The white sugar should go with the blueberries and the brown sugar as part of the crumble.