Clean Blueberry Almond Crumble Food

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.

BLUEBERRY ALMOND CRISP

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Rinse and drain the blueberries and pick through them to remove any stems still attached. In a 9 by 9-inch baking dish, mix together the blueberries, maple syrup or honey, arrowroot or cornstarch, lemon zest, lemon juice and cinnamon.
• In a medium mixing bowl, stir together the oats, almond meal/flour, sliced almonds, brown sugar and salt. Mix in the butter and yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
• Dollop spoonfuls of the oat mixture over the filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
• Bake for 40 to 50 minutes, or until the filling is actively bubbling around the edges and the top is lightly golden. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream (I insist!).

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.

CRUNCHY BERRY ALMOND CRUMBLE

Steps:

• Heat oven to 350 degrees. To prepare filling, toss berries with sugar, lemon zest and tapioca (if using). Set aside.
• To make topping, in a large bowl, whisk together flour, sugars, almonds, cinnamon, ginger, allspice and salt. Stir in butter. Coarse crumbs will form.
• Pour filling into a 2-quart gratin dish or 10-inch round cake pan (do not grease first). Using your fingers, form topping mixture into 3/4-inch to 1-inch crumbs and spread over cake.
• Bake until filling bubbles and topping is light golden, about 55 minutes. Let cool slightly. Serve warm or at room temperature with ice cream if you like. Crisp can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350 degree oven.