Blueberry Crumble Food

BLUEBERRY CRUMBLE

Steps:

• In a greased 9-in. microwave-safe pie plate, combine the blueberries, sugar and cornstarch. Cover and microwave on high for 7-8 minutes or until thickened, stirring twice. , Meanwhile, in a small bowl, combine the oats, brown sugar, flour, almonds and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over blueberry mixture. , Microwave, uncovered, on high for 2-3 minutes or until butter is melted. Serve with ice cream.

BLUEBERRY CRUMB CAKE

Steps:

• For the cake:
• Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.
• For the streusel:
• Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
• For the cake:
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
• Spoon the batter into the prepared pan and spread it out with a knife. With your fingers,
• crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

BLUEBERRY CRUMBLE RECIPE

Steps:

• Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
• In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13- inch baking dish.
• In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
• Transfer the mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
• Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown. Here's the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.

BLUEBERRY CRUMBLE

Steps:

• Filling: Preheat oven to 375 degrees. In a large bowl, whisk together granulated sugar, cornstarch, and salt. Fold in blueberries and lemon juice until well coated. Transfer to an 8-inch square baking dish.
• Topping: In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and brown sugar on medium speed until light and fluffy. Add flour and salt; using your hands, mix until large pieces form. Scatter evenly over filling.
• Bake until center is bubbling, 55 minutes to 1 hour, tenting loosely with foil after 30 minutes. Let cool at least 30 minutes before serving, with vanilla ice cream if desired.

BLUEBERRY CRUMB PIE

Steps:

• Preheat oven to 375*.
• Place pie crust into pie pan and crimp edges as desired.
• In a mixing bowl, combine all filling ingredients gently.
• Pour evenly into pie plate.
• Combine flour and sugar for topping and cut in butter until mixture resembles course crumbs (I use my fingers for this).
• Sprinkle evenly over filling.
• Bake for 40-50 minutes until filling starts to bubble and crust is lightly browned.
• Cover edges with foil if crust is browning too quickly.

THE ULTIMATE HEALTHY BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 350°F, and coat an 8"-square pan with nonstick cooking spray.
• To prepare the topping, whisk together the oats, flour, and cinnamon in a small bowl. Make a well in the center. Pour in the maple syrup and melted butter. Stir until fully incorporated.
• To prepare the filling, toss the blueberries with the cornstarch in a large bowl until completely coated.
• Transfer the filling to the prepared pan, and sprinkle evenly with the topping. (The topping tends to clump, so break it up into really small pieces!) Bake at 350°F for 45-55 minutes or until the juice is bubbling at the sides of the pan. Cool completely to room temperature; then refrigerate for at least 3 hours before serving to allow the juices to fully thicken.

BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
• For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
• For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
• Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.

APPLE AND BLUEBERRY CRUMBLE

Steps:

• Preheat oven to 190 degrees celsius (180 if using fan-forced). Grease a large oven-proof baking dish with butter and set aside.
• Place the peeled and sliced apples into a medium saucepan with the water, caster sugar, lemon juice, cinnamon and nutmeg. Bring to a low simmer for 5-10 minutes or until just softened. Drain off the excess liquid.
• Place the stewed apples into the baking dish. Sprinkle over the frozen blueberries.
• To make the crumble, place the oats, brown sugar, plain flour and butter into a bowl. Use your fingers to squeeze and break up the lumps of butter until crumbs have formed and all of the oats and flour are completely combined with the butter.
• Sprinkle the crumble over the apple and place into the preheated oven.
• Cook for 35 minutes or until the crumble is golden and crunchy.
• Preheat oven to 190 degrees celsius (180 if using fan-forced). Grease a large baking dish with butter and set aside.
• Place peeled and sliced apples into the TM bowl. Add water, sugar, cinnamon, nutmeg and lemon juice. Cook for 5 minutes, 90 degrees on Reverse, Speed 1.
• Drain the excess liquid from the apples and place into the prepared baking dish. Sprinkle the frozen blueberries over the top.
• Rinse and dry the TM bowl.Place the oats, flour, butter and sugar into the TM bowl. Press Turbo a few times until you have achieved a consistent crumble mixture (and all of the dry ingredients have been completely combined with the butter.
• Sprinkle the crumble over the apple and place into the preheated oven.
• Cook for 35 minutes or until the crumble is golden and crunchy.

BLUEBERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees F.
• In a 9-inch pie plate, toss blueberries with sugar.
• In a small bowl, combine oatmeal and butter until mixture forms coarse crumbs; sprinkle over blueberries.
• Bake until mixture bubbles around the edge and topping is light brown, 30 to 35 minutes.

BLUEBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 375 degrees F. Prepare a 8×8-inch baking pan with the non-stick coating of your choice.
• For the crumble and crust, whisk together flour, sugar, baking powder and salt.
• Next, cut in the cold butter using two forks or a pastry cutter then slowly mix in the egg yolk and cold water. Don't worry if the dough seems really crumbly. It should be!
• Next take half of the crumble mixture and press into the prepared pan. The rest should be saved for the top of the bars.
• Stir together blueberries, lime juice, flour, sugar, cinnamon and vanilla until combined.
• To assemble, evenly add blueberry filling to top of crust.
• Next sprinkle the remaining crumble over the top of the blueberry filling.
• Bake for 30-38 minutes or until golden brown and set.
• Cool bars to room temperature then cut and serve.

BLUEBERRY CRUMBLE

Steps:

• Heat oven to 375ºF.
• Mix pudding mix and 1/4 cup sugar. Place berries in large microwaveable bowl. Microwave on HIGH 1 min. Stir in pudding mixture and water; spoon into 8-inch square baking dish.
• Mix flour, remaining sugar and cinnamon. Cut in butter with pastry blender or 2 knives until crumbly. Stir in nuts; sprinkle over berries.
• Bake 25 to 30 min. or until berry mixture is bubbly and topping is golden brown. Serve warm topped with COOL WHIP.

EASY VEGAN BLACKBERRY AND BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 375℉. Toss together the mixed berries, lemon zest, and sugar. Fill a baking dish with the berries. Set aside.
• In a small mixing bowl, whisk together the oats, flour, brown sugar, and salt until combined. Add the coconut oil, and use a pastry blender or the back of a fork to cut the oil into the dry ingredients. Continue until the oil is completely incorporated, and the mixture comes together into a chunky crumb. Crumble the topping over the berries.
• Bake for 30-40 minutes, until the crumble topping is golden brown and the berry juices begin to bubble up around the edges. Remove from the oven and let cool for 15 minutes. Serve warm with scoops of vanilla ice cream. Enjoy!!

RIDICULOUSLY EASY BLUEBERRY CRUMBLE

Steps:

• Heat oven to 375 degrees Fahrenheit.
• Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
• Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.
• Sprinkle over blueberry filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
• Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.

EASY BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.
• Combine butter, flour, brown sugar, oats, salt, cinnamon, and nutmeg in a bowl and rub between your fingers to make crumbles. Sprinkle topping evenly over blueberries. .
• Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.