Blueberry crumble with corn-almond topping
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 6 – 8
Complexity: easily
Servings: 6 – 8
Blueberry crumble with corn-almond topping - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Filling
- 4 cups blueberries
- 1/3 cup sugar
- 1 tbsp flour
- 1 teaspoon lemon juice
- 2 tablespoons cold butter, cut into small pieces
Crumble topping
- 1/2 cup corn flour (polenta)
- 7 tablespoons softened butter, plus more for the pan
- 3/4 cup flour
- 1/2 cup brown sugar
- A pinch of salt
- 3/4 cup chopped almonds
We recommend
Recipes with similar ingredients: blueberry, corn flour, brown sugar, lemon juice, almond
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Grease a 2-liter baking dish or 6 individual 180 ml baking dishes.
Prepare the toppingCombine cornmeal, all-purpose flour, brown sugar, and salt in a bowl. Add the almonds. Mix with your fingers until the dough forms crumbs.
Make the filling: Combine blueberries, granulated sugar, flour and lemon juice in a bowl. - Transfer the filling to the prepared pan and arrange the pieces of butter on top. Scoop out a handful of the crumble mixture and spread it over the top. Bake until golden brown and bubbly, 40 to 45 minutes.
Chill for 10 minutes before serving. Top the crumble with whipped cream or ice cream, if desired.
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