RIDICULOUSLY EASY BLUEBERRY CRUMBLE
This easy blueberry crumble with perfectly cooked blueberries topped with a buttery oat crumble is high on our list of favorites. There's no fancy equipment needed and you only need about 10 minutes of prep time. Before adding sugar to the filling, taste your berries. If they are already sweet, you might want to hold back on how much sugar you add.
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 40m
Yield Makes 8 servings
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1/8 of the dish, Calories 289, Fat 11.9g, SaturatedFat 7.3g, Cholesterol 30.4mg, Sodium 75.5g, Carbohydrate 43.6g, Fiber 3.2g, Sugar 24.2g, Protein 3.1g
QUICK AND EASY BLUEBERRY BISCUITS RECIPE
Steps:
- The key to success in this recipe is to keep the ingredients cold and get the biscuits in the oven right away.
- Store the butter and cream or buttermilk in the fridge until they're ready - they should not be room temperature. If the dough sits out for any period of time, chill them for a few minutes in the fridge.
- Heat your oven to 425 degrees.
- Add the flour, sugar, salt, and baking powder to a large bowl.
- Mix the dry ingredients thoroughly or sieve them to ensure they're fully blended.
- Cut the butter into the flour mixture using a knife or pastry blender, blending until the butter is pea-size.
- Create a well in the center of the bowl and add 2/3 cup liquid and mix gently.
- Add more liquid, one tablespoon at a time, if needed
- The dough will barely hold together, and have chunks of butter. Place it on a lightly floured work surface and add the berries gently. If the dough is very soft and warm, chill for 20 minutes.
- To shape the biscuits, you can roll the dough into a rectangle and cut into 12 pieces. Or, you can use a biscuit cutter. Or, you can scoop large spoonfuls of dough. There's no wrong way to shape the biscuits, just ensure they are uniform in shape and size. If you want, you can brush the tops with milk, or sprinkle with turbinado sugar, or do both.
- Bake the biscuits at 425 degrees for 12-15 minutes. They will begin to become golden brown on top, and begin to crisp up. They should not be wet or shiny, but look light, fluffy, and delicious.
Nutrition Facts : Calories 194 calories, Carbohydrate 20 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 253 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
QUICK BREAKFAST BLUEBERRIES
Make and share this Quick Breakfast Blueberries recipe from Food.com.
Provided by blueberry_ricky
Categories Breakfast
Time 1m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Put frozen blueberries in a microwavable cereal bowl and heat on high for about 20-30 seconds.
- Add maple syrup and grape nuts and stir to combine.
- Heat in microwave 10 seconds or so, just to be sure all the berries are thawed.
- Top with whipped cream.
Nutrition Facts : Calories 353.7, Fat 4.3, SaturatedFat 2.2, Cholesterol 11.4, Sodium 258.5, Carbohydrate 80.4, Fiber 6.7, Sugar 48, Protein 5.3
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