BLUEBERRY CRUMBLE WITH CORNMEAL-ALMOND TOPPING
How to make Blueberry Crumble With Cornmeal-Almond Topping
Provided by @MakeItYours
Number Of Ingredients 11
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.
WILD BLUEBERRY PIE WITH ALMOND CRUMBLE TOPPING
Wild blueberries are small and flavorful. The little bit of almond in the topping amps up the flavor of the berries in this crumble-topped blueberry pie recipe.
Provided by Jeanne Thiel Kelley
Categories Food Processor Berry Dairy Fruit Nut Dessert Bake Freeze/Chill Fourth of July Blueberry Almond Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield 8 servings
Number Of Ingredients 12
Steps:
- Roll out pie crust disk on floured surface to 12-inch round. Transfer to 9-inch-diameterglass pie dish. Turn crust edges under and crimp decoratively, forming crust edge 1/4 inch above sides of pie dish. Refrigerate while preparing filling and topping.
- For filling:
- Whisk 3/4 cup plus 2 tablespoons sugar and cornstarch in heavy large saucepan to blend. Stir in blueberries and lemon juice. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes. Chill filling until cool, about 1 hour. If more sweetness is desired, stir in sugar by tablespoonfuls.
- For topping:
- Combine first 4 ingredients in processor; blend until mixture begins to clump together. Transfer to bowl; chill 30 minutes. Position rack in bottom third of oven and preheat to 400°F. Spread blueberry filling evenly in unbaked crust. Sprinkle topping evenly over. Place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 50 minutes. Transfer pie to rack and cool completely. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature.
- Serve pie with whipped cream or ice cream.
BLUEBERRY CRUMBLE WITH CORNMEAL-ALMOND TOPPING
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 6-8 servings
Number Of Ingredients 11
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 CRUMBLE WITH CORNMEAL-ALMOND TOPPING
Number Of Ingredients 0
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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Nutrition Facts : Calories per serving 451
BLUEBERRY-ALMOND CRUMBLE
Only 20 minutes of prep time is needed for this irresistible crumble to come together.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until light brown.
- In medium bowl, stir together Bisquick mix, oats, brown sugar, cinnamon, nutmeg and toasted almonds. Cut in butter, using pastry blender or fork, until crumbly.
- Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In large bowl, mix granulated sugar and flour. Add blueberries and lemon juice; toss gently. Spoon into baking dish. Sprinkle evenly with oat mixture.
- Bake 50 minutes or until filling is bubbly and topping is golden brown. Serve warm.
Nutrition Facts : Calories 269, Carbohydrate 39 g, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 251 mg
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