BLUEBERRY CRUMBLE SUNDAE

Blueberry Crumble Sundae image

Provided by Ree Drummond : Food Network

Categories dessert

Time 2h40m

Yield 4 servings

Number Of Ingredients 14

1 pint blueberries
1 cup granulated sugar
1 tablespoon cornstarch
1 cup all-purpose flour
1/3 cup rolled oats
1/4 cup chopped pecans
1/4 cup granulated sugar
1/4 cup packed light brown sugar
Pinch of kosher salt
6 tablespoons cold salted butter, cut into small pieces
1/4 cup heavy cream
2 large egg yolks
1 quart black raspberry ice cream
Whipped cream, for topping (canned)

Steps:

For the blueberry sauce: Combine the blueberries, granulated sugar and 1/2 cup water in a saucepan. Bring to a gentle boil and cook until the berries begin to burst, about 5 minutes. Stir together the cornstarch and 1 tablespoon water in a small bowl, then whisk into the berries. Bring to a boil to thicken the sauce, mashing with a wooden spoon or whisk. Pour into a container and let cool, then refrigerate until completely chilled, about 2 hours.
For the crumble topping: Meanwhile, preheat the oven to 350 degrees F.
Combine the flour, oats, pecans, granulated sugar, brown sugar and salt in a food processor and pulse to combine. Scatter in the butter pieces and pulse until the mixture resembles coarse crumbs. Add the heavy cream and egg yolks and pulse a few times just to combine.
Pat the mixture into an 8-by-10-inch rectangle on a parchment-lined baking sheet. Bake until crisp with browned edges, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, at least 15 minutes, then crumble.
For the sundaes: To serve, layer the ice cream and blueberry sauce in tall glasses. Top with whipped cream and sprinkle with the crumble topping.