Food recipes
Blueberry Crumble With Cornmeal-Almond Topping
Blueberry Crumble With Cornmeal-Almond Topping Ingredients: butter, without salt cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched sugars, brown salt, table nuts, almonds blueberries,...
Blueberry Crumble With Cornmeal-Almond Topping
Ingredients:
butter, without salt
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
nuts, almonds
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
lemon juice, raw
butter, without salt
Directions:
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.
Ingredients:
butter, without salt
cornmeal, degermed, unenriched, yellow
wheat flour, white, all-purpose, unenriched
sugars, brown
salt, table
nuts, almonds
blueberries, raw
sugars, granulated
wheat flour, white, all-purpose, unenriched
lemon juice, raw
butter, without salt
Directions:
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.