Ingredients
2 c. fresh or frozen blueberries
1/4 c. apricot preserves
2 tbsp. orange juice
3 oz. pound cake, sponge cake, or cookies
1 c. yogurt
Preparation
Step 1Preheat the oven to 375 degrees. Mix the blueberries, preserves, and orange juice together in a bowl, and then transfer the mixture to a 3-cup gratin dish.Step 2Crumble the cake or cookies on top, covering the blueberries entirely.Step 3Bake at 375 degrees for 30 minutes.Step 4Serve lukewarm, topped with 2 generous tablespoons of yogurt per person.
This is an easy recipe that I prepare often in the summer, when berries are plentiful. I especially like it made with blueberries, but blackberries, boysenberries, and raspberries are good like this, flavored with a fruit preserve or jam, moistened with a little orange juice, and topped before baking with leftover cake or cookie crumbs. The crumble can be served on its own, with yogurt, or-if you want to splurge-with sour cream or whipped cream.
