Here’s another way to enjoy your homemade or favorite store-bought jam this summer. Like so many of my favorite homey desserts, this dish is less a recipe than a method of combining a handful of flavorful ingredients.
Toss together about equal parts jam and fresh fruit, in this case blueberry jam and fresh blueberries, drizzle in a bit of lemon juice, and season with a scant pinch of salt. Make my quick Crumble recipe (see the one below) and simply layer the crumble and fruit filling in individual oven-safe jars (I use Weck), bowls, or cups. I like to layer thusly: crumble, fruit, crumble, fruit, crumble, fruit. I then speckle the tops with coarse sugar and bake the crumbles in a 375 oven until they are bubbly, golden brown, and fragrant, about 20 minutes. Serve these fruity crumbles warm or at room temperature.
1 1/4 cups all-purpose flour
1/2 cup packed light brown sugar
1 stick unsalted butter, melted and cooled
1/2 cup rolled oats (optional)
Pinch of sea salt
Combine all of the ingredients, lightly stirring with a fork, until the mixture is crumbly. Sometimes it will look damp and clumpy, depending on the humidity and brand of flour you’re using. Not to worry. If it does appear too pasty, simply stir in a bit more flour. This crumble can be stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 1 month.