Blueberry Almond Crumble Food

BLUEBERRY CRUMBLE WITH CORNMEAL-ALMOND TOPPING

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins (if you are using ramekins, double the filling).
• Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the almonds. Work in the butter with your fingers until evenly moistened.
• Make the filling: Toss the blueberries, granulated sugar, flour and lemon juice in a bowl.
• Transfer the filling to the prepared dish or ramekins and dot with 2 tablespoons butter. Squeeze handfuls of the crumble mixture and scatter on top of the fruit. Bake until golden and bubbly, 40 to 45 minutes.
• Let sit 10 minutes before serving. Top with whipped cream or ice cream, if desired.

BLUEBERRY ALMOND CRUMBLE

Steps:

• Preheat your oven to 375 degrees.
• Rinse your blueberries and place in a medium sized mixing bowl.
• Add the 3/4 cup sugar, 3 1/2 Tbsp. flour, cinnamon and almond extract and toss, coating everything well.
• Pour the blueberry mixture into an 8 x 8 or similar baking dish.
• In another mixing bowl, combine the crumble ingredients and with a pastry blender, blend until the crumble is the size of course meal.
• Evenly sprinkle the crumble on top of the blueberries and bake uncovered on a baking sheet for 35 to 40 minutes or until bubbly and light golden brown on top.
• Remove from the oven and let cool for 15 minutes or so.
• Serve warm with vanilla ice cream or fresh whipped cream.
• Serves 6-8.

CLEAN BLUEBERRY ALMOND CRUMBLE

Steps:

• Preheat the oven to 350°F, and lightly coat an 8"-square baking pan with nonstick cooking spray.
• To prepare the oat streusel topping, whisk together the oats, flour, and cinnamon in a small bowl. Add in the maple syrup and butter, stirring until completely incorporated.
• To prepare the filling, stir together the blueberries, cornstarch, and almond extract in a large bowl until thoroughly combined. Transfer the filling to the prepared pan, and sprinkle the oat streusel on top. Bake at 350°F for 50-60 minutes, or until the blueberry juices are bubbling at the sides. Cool completely to room temperature; then chill for at least 3 hours before serving.

ALMOND CRUMBLE TOPPING

Steps:

• Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds.
• Stir in the butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling.

BLUEBERRY PEACH ALMOND CRISP

Steps:

• Heat oven to 350 degrees.
• In 8-inch square (1 1/2-quart) baking dish, combine peaches and lemon juice; toss gently. Stir in blueberries, 3 T flour and sugar; toss with peaches.
• In small bowl, combine all topping ingredients except margarine. with fork or pastry blender, cut in margarine until crumbly. Sprinkle over fruit.
• Bake at 350 for 30 minutes or until golden brown and bubbly. If desired, serve with light frozen whipped topping, thawed.

BLUEBERRY PIE WITH ALMOND CRUMB TOPPING

Steps:

• Preheat the oven to 350°F.
• Mix all the filling ingredients together in a bowl and pour into the unbaked piecrust.
• In a separate bowl, mix the topping ingredients with your fingers until blended. Crumble over the pie filling. Place the pie in the oven with a baking sheet on the rack below to catch any juices that spill. Bake for 40 to 50 minutes, until the crumb topping is golden and the filling is bubbly.