This recipe is adapted for solar cooking from Natasha's Kitchen. It required no changes to ingredients or quantities, just baking time.
Ingredients
- 2 to 2¼ pounds (about 36 oz) fresh blueberries, rinsed & well-drained
- 2 Tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest (zest of 1 lemon)
- 3 Tbsp all-purpose flour
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
for crumble topping:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ⅓ cup brown sugar, packed
- ⅛ tsp (generous pinch) of salt
- 8 Tbsp (1 stick) cold, unsalted butter, diced
- ½ cup quick-cooking oats
- 1 cup sliced almonds, divided
Directions
Place your Solavore Sport in the sun to preheat.
Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
In a small bowl, whisk together ¼ cup sugar, 3 Tbsp flour and ½ tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.
Combine 1 cup flour, ¼ cup granulated sugar, ⅓ cup brown sugar, and ⅛ tsp of salt. Stir to combine. Add the diced cold butter and use a pastry cutter to mix until the butter is the size of peas.
Transfer the mixture to a bowl, add ½ cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top.
Place the pan in the solar oven to bake. Attach the reflector if you have one, the extra heat will really help to get the blueberries to burst and get the juices cooking. The crumble is done when the topping is slightly browned and the blueberry filling is bubbling on the edges. At about 275 degrees, our crumble baked for between 1.5 and 2 hours.
To serve, top with ice cream or whipped cream if desired.
