Microwave 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.

MICROWAVE FRUIT CRISP

Steps:

• Place fruit in a small microwave-safe bowl. In another bowl, combine the dry ingredients; cut in butter until crumbly. Sprinkle over fruit. Microwave, uncovered, on high for 1-1/2 minutes or until fruit is tender.

SINGLE-SERVE BLUEBERRY CRISP

Steps:

• Place blueberries, white sugar, 1 teaspoon flour, and vanilla extract in a microwave-safe bowl. Cook in a microwave oven for 30 seconds.
• Mix together oats, brown sugar, 1 tablespoon flour, and butter in another microwave-safe bowl. Cook in a microwave oven for 30 seconds and combine with berry mixture.

BLUEBERRY CRUMBLE

Steps:

• Preheat oven to 350 degrees.
• Butter and flour a 10 inch springform pan and set aside.
• In a medium bowl sift together the flour, baking powder, and salt.
• Set aside.
• With an electric mixer in a large bowl cream together the butter and sugar until light and fluffy, around 3-4 minutes.
• Turn down to low and add the egg and vanilla.
• When well combines alternately add the flour mixture and milk.
• Turn off mixer and gently fold in berries.
• Pour batter into prepared pan, sprinkle topping generously over cake.
• Bake for 60 minutes or until a toothpick comes out batter free.
• Remove from oven and cool on a wire rack.
• After 30 minutes slide a knife around the edges to loosen and remove side.
• To make Topping: In a medium bowl mix the dry ingredients together.
• Cut in the butter using a pastry blender or a fork, not your hands, until fine crumbs form.
• Now use your hands to form some large clumps.
• You can make this a day or two before making the the blueberry crumble, just store covered in the fridge.