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Yields:
6 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs 30 mins
If you can't find black raspberry ice cream, vanilla works, too!
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Ingredients
For the blueberry syrup:
- 1 pt.
blueberries
- 1 cup
granulated sugar
- 1 Tbsp.
cornstarch
For the crumble topping:
- 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 salt
- 6 Tbsp.
cold salted butter, cut into small pieces
- 2
large eggs
- 1/4 cup
heavy cream
For the sundae:
- 1 qt.
black raspberry ice cream
Whipped cream, for topping
Directions
- Step 1For the syrup: Combine the blueberries, granulated sugar and ½ 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.
- Step 2Meanwhile, for the crumble topping: Preheat the oven to 350˚. 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 egg yolks and heavy cream and pulse a few times just to combine.
- Step 3Pat the mixture into an 8 x 10-inch rectangle on a parchment-lined baking sheet. Bake until crisp with lightly browned edges, 18 to 20 minutes. Transfer the baking sheet to a rack and let cool completely, then crumble.
- Step 4To serve, layer the ice cream and blueberry syrup in tall glasses. Top with whipped cream and sprinkle with the crumble topping.
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