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Layers of plump and juicy blueberries covered in a crumbly, buttery, nutty topping and piled high with vanilla ice cream or whipped cream (sigh...). This is my favorite crumble because: (1) it tastes incredible (2) it's not overly sweet; a perfect balance of sweet and sour (3) this blueberry crumble is so so easy to prepare! You don't have to blanch the fruit, or peel the skin, pit, or slice anything. It's done in 5 easy steps.
Ingredients
For the Filling:
  • 2 to 2¼ pounds (about 36 oz) fresh blueberries, rinsed & well-drained Recipes
  • 2 Tbsp lemon juice, freshly squeezed
  • 1 tsp lemon zest (zest of 1 lemon)
  • 3 Tbsp all-purpose flour
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon
Ingredients for the Crumble Topping:
  • 1 cup all-purpose flour
  • ¼ cup granulated sugar
  • ⅓ cup brown sugar, packed
  • ⅛ tsp (generous pinch) of salt
  • 8 Tbsp (1 stick) cold, unsalted butter, diced
  • ½ cup quick-cooking oats
  • 1 cup sliced almonds, divided
To Serve:
  • Vanilla ice cream or whipped cream, optional
Instructions
See full instructions on : natashaskitchen.com



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