POLISH BLUEBERRY CRUMBLE
This recipe is in
http://people.mbi.ucla.edu/cascio/RECIPES/blueberry_crumble.html
INGREDIENTS
FOR THE FILLING
- 3 POUNDS OF FRESH ORGANIC BLUEBERRIES
- 1/4 CUP SUGAR
- 1 TBSP GROUND CINNAMON
- 1 TBSP MEYER LEMON ZEST
- 2 TBSP FRESH MEYER LEMON JUICE.
- 2 TBSP CORN STARCH
FOR THE CRUMBLE TOPPING
- 1 CUP ALL_PURPOSE FLOUR
- 1/4 CUP GRANULATED SUGAR
- 1/3 CUP BROWN SUGAR
- 1/2 QUICK-COOKING OATS
- 1/2 CUP SLICED ALMONDS
- 1/8 TSP SALT
- 1 STICK COLD UNSALTED BUTTER DICED
FILLING PREPARATION
- In a Large bowl mix the blueberries, lemon juice and lemon zest
- In a bowl mix together the sugar, cinnamon, and the corn starch.
- Add this mix slowly to the blueberries until evenly coated.
CRUMBLE TOPPING PREPARATION
- Mix all the crumble ingredients first, and 1/4 cup of the Cooking Oats, and add the diced butter last.
- Hand mix slowly the ingredients with the butter until a smooth finish
- Transfer the filling to a baking bowl and make it flat.
- Add the Crumble Topping followed evenly by hand on top of the filling.
- Add the rest of the cooking oats (1/4 cups).
Bake for 45 min at 350F, test with knife and when knife comes out clean take out of oven and cool.
Serve at room temperature with Ice Cream
