Ridiculously Easy Blueberry Crumble

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This easy blueberry crumble made with perfectly cooked blueberries topped with a buttery oatmeal crumble is high on our favorites list.. No fancy equipment is required and it only takes about 10 minutes to prep! Skip to the Blueberry Crumble recipe

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Our secret for the best blueberry crumble

The real secret of our Blueberry Crumble is in the filling. We use melted butter (or melted coconut oil for a vegan crumble). Most of the time when you look at the method of making blueberry crumble you will be asked to process or mash cold butter into the other crumble ingredients.

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In our recipe, we speed up the process and simply add melted butter. Not only is it faster and less messy, it also makes for a much better crumbly finish.

Using melted butter coats all of the flour and oats in butter, which keeps them in the blueberries. Once baked, the filling crumbles to a golden brown with just the right amount of crunch to support the dreamy blueberry filling underneath.

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We use the same method to make these easy baked apples and our favorite apple crisp recipe.

Note: it was difficult to call this blueberry crumble or blueberry crisp. Both desserts are similar, and from what I’ve found online, the crumbles may not always contain oatmeal (although my mom always called this type of dessert crumble). This topping looks like crumbs on the berries and will fall apart if you bury it after cooking, is that why we chose the crumble?

Keep filling simple

We’re keeping the filling simple, adding just a touch of flour to thicken the cranberry juice, a little sugar, a pinch of salt, and if we have it on hand, it costs a squeeze of lemon juice.

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If I don’t have a lemon in the kitchen, I just add a tablespoon of water, which helps moisten the flour before baking.

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variants

As I mentioned before, I usually keep this dessert simple, but there are some really delicious variations you can make.

Add a variety of berries to make a berry crumble.

Replace blueberries with other types of berries. Since they can vary in sugar content, it’s a good idea to taste the berries you plan to use before adding sugar to the filling. Gooseberries, for example, are much more tart and may need a little more sugar to balance things out.

Add other fruits like sliced ​​peaches, apples, or pears.

Make a flavorful crumble with 1/2 teaspoon of cinnamon and a pinch of nutmeg.

Add walnuts to fluff up the topping. I especially like almonds and blueberries together.

Prepare tips in advance

The blueberry crumble will keep in the fridge for 3-4 days and can be frozen for up to a month. My favorite thing to do is freeze the crumble before baking and then cover it very tightly to make it airtight.

When ready to bake, I simply bake from frozen until filling is bubbly and golden brown (40-60 minutes). You can also freeze the crumbles in small freezer/oven safe pans and then bake (these take a little less time to bake).

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lighter desserts

Ridiculously easy blueberry crumble

  • PREPARATION
  • COOK
  • TOTAL

This easy blueberry crumble made with perfectly cooked blueberries topped with a buttery oatmeal crumble is high on our favorites list. No fancy equipment is required and it only takes about 10 minutes to prepare. Before adding sugar to the filling, taste your berries. If they’re already sweet, consider limiting the amount of sugar you add.

Makes 8 servings

Watch us at the recipe

will need

to fill

24 ounces (about 2 pints) fresh blueberries

2 to 4 tablespoons sugar, see notes

2 tablespoons all-purpose flour

Use 1 tablespoon fresh lemon juice or water

A pinch of fine sea salt

For the crumble topping

3/4 cup (100 grams) all-purpose flour

3/4 cup (65 grams) old-fashioned rolled oats

1/2 cup (100 grams) sugar, try combining 1/4 cup brown sugar + 1/4 cup granulated sugar

Substitute 1/2 cup (115 grams) melted butter (1 stick) or 1/2 cup melted coconut oil

1/8 teaspoon fine sea salt

addresses

  • do the filling
  • Heat oven to 375 degrees Fahrenheit.

    In a 9-inch cake pan (or use a 2-quart baking pan), combine the cranberries, lemon juice, 2 tablespoons flour, sugar, and a pinch of salt. Mix well until combined.

    • make a crispy topping
    • Mix flour, oatmeal, sugar and salt in a medium bowl. Add the melted butter, then stir until all of the flour is coated with the butter and the filling is crumbly.

      Sprinkle with blueberry filling. (We like to use our hands for this. When dusting, we gather the crumbs together to form larger clumps of topping.)

Advice from Adam and Joanne

  • Gluten Free Blueberry Crumble – Instead of the all-purpose flour listed above, use your favorite store-bought gluten-free flour mix.
  • Use Whole Wheat Flour: Substitute an equal amount of whole-wheat flour for all-purpose flour, or use white whole-wheat flour.
  • Cut back on sugar – The amount of sugar you need will depend on how acidic your blueberries are. We like our crumble to be slightly tart, so one way is to reduce the mixed sugar in the blueberries and topping. (I usually add the small amounts suggested above.)
  • Using Frozen Blueberries: Thaw frozen blueberries and drain excess liquid before using them in this recipe.
  • Nutritional Facts: The nutritional values ​​given below are estimates. We use the USDA database to calculate approximate values. We assume 2 tablespoons of sugar for the filling.

If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutritional value per serving: Part 1/8 of the plate / calories 289 / total fat 11.9g / Saturated Fatty Acids 7.3g / cholesterol 30.4mg / sodium 75.5g / carbohydrates 43.6g / fiber 3.2g / total sugar 24.2g / protein 3.1g

AUTHOR: Adam and Joanne Gallagher



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Source : inspiredtaste.net

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