Best Blueberry And Blood Orange Crumble With Hazlenut Granola Recipes

BLUEBERRY AND BLOOD ORANGE CRUMBLE WITH HAZLENUT GRANOLA

Steps:

• Preheat the oven to 350°F. Prepare 4 8-ounce oven-safe glass jars.
• In a medium bowl, combine blueberries, orange slices (with the white pith removed), fresh lemon juice, honey, 2 tablespoons almond flour and a pinch of salt.
• Toss the fruit well to coat, set aside.
• In a small bowl, combine 1/4 cup almond flour with coconut oil, hazelnuts, sea salt, quick oats, sugar and cinnamon.
• Spoon the fruit mixture evenly into the glass jars, then top with the hazelnut crumble mixture.
• Bake until the juices are bubbling and the crumble is fragrant, about 25-30 minutes.
• Check frequently to be sure the crumble isn't burning, and cover with aluminum foil if it's browning too quickly.
• Remove from the oven and cool slightly.
• Top with ice cream, whipped cream or yogurt.
• Store crumbles covered in the refrigerator for up to 3 days.

GRILLED BLUEBERRY-GRANOLA CRUMBLE FOIL PACK

Steps:

• Heat gas or charcoal grill. Tear off 12-inch length of heavy-duty foil to make packet. Lightly spray 1 side of foil (side that will be inside of packet) with canola oil cooking spray.
• In small bowl, stir together butter, 1/2 teaspoon sugar, the cinnamon and salt; set aside.
• In another small bowl, toss blueberries with 1 to 2 tablespoons sugar and the cornstarch to coat. Place berries in center of spray side of foil; top with granola and butter mixture. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
• Place foil packet on grill. Cover grill; cook 8 to 10 minutes, turning packet once, until berries burst and butter melts. Cooking times are approximate and depend on the heat of your grill. Serve with ice cream.