“Autumn shows us how beautiful it is to let things go.”
For the blueberry syrup:
For the crumble topping:
For the sundae:
For 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.
Meanwhile, 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.
Pat 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.
To serve, layer the ice cream and blueberry syrup in tall glasses. Top with whipped cream and sprinkle with the crumble topping.
Let us know what you would like to sing in Worship this summer!