Blueberry Crumble With Cornmeal Almond Topping Recipes

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BLUEBERRY-APPLE COBBLER WITH ALMOND TOPPING

This recipe uses the best cobbler topping I've found. Combine the buttery richness of a cobbler with the crunch of a crumble for a wonderful dessert or brunch dish. - Cathy Rau, Newport, Oregon

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 21



Blueberry-Apple Cobbler with Almond Topping image

Steps:

  • Preheat oven to . 375°In a large bowl, combine sugar, cornstarch, cinnamon and nutmeg. Add blueberries, apples and lemon juice; toss to coat. Transfer to a greased 13x9-in. baking dish., For biscuit topping, in a small bowl, mix flour, sugar, baking powder and salt. Cut in butter until crumbly. Whisk cream, yogurt and vanilla; stir into flour mixture just until moistened. Drop by spoonfuls over fruit., For almond crumble, in another bowl, combine almonds, flour and brown sugar. Cut in butter until crumbly. Sprinkle over top., Bake 30-40 minutes or until filling is bubbly and topping is golden brown. Cool on a wire rack 30 minutes before serving.

Nutrition Facts :

2/3 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 cups fresh or frozen unsweetened blueberries
1-1/4 cups shredded peeled apples (about 2 medium)
2 tablespoons lemon juice
BISCUIT TOPPING:
1-3/4 cups all-purpose flour
1/4 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup half-and-half cream
1/2 cup plain yogurt
1 teaspoon vanilla extract
ALMOND CRUMBLE:
1/2 cup sliced almonds, coarsely chopped
1/3 cup all-purpose flour
1/3 cup packed brown sugar
2 tablespoons cold butter

BLUEBERRY CRUMBLE

Provided by Food Network

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12



Blueberry Crumble image

Steps:

  • Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
  • For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
  • For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
  • Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.

1 teaspoon unsalted butter, softened
2 pints blueberries, or any other berry
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup apple cider or orange juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, cold and cut into cubes
1/2 cup toasted oats
1/2 cup chopped, toasted almonds

BLUEBERRY CRUMBLE

This super-easy blueberry crumble features sweet berries with a brown sugar, almond and oat topping that only gets better with the cool creaminess of vanilla ice cream. Try it with other fruit, such as peaches, for a different variety. -Elizabeth Tomlinson, Morgantown, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 10



Blueberry Crumble image

Steps:

  • In a greased 9-in. microwave-safe pie plate, combine the blueberries, sugar and cornstarch. Cover and microwave on high for 7-8 minutes or until thickened, stirring twice. , Meanwhile, in a small bowl, combine the oats, brown sugar, flour, almonds and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over blueberry mixture. , Microwave, uncovered, on high for 2-3 minutes or until butter is melted. Serve with ice cream.

Nutrition Facts : Calories 320 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 96mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 4g fiber), Protein 3g protein.

3 cups fresh or frozen blueberries
3 tablespoons sugar
1 tablespoon cornstarch
1/3 cup old-fashioned oats
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons chopped almonds
1/8 teaspoon ground cinnamon
3 tablespoons cold butter
Vanilla ice cream

BLUEBERRY CORNMEAL SHORTBREAD TART

Part tart, part crumble, this blueberry shortbread is an excellent way to use up as many blueberries as you can get your hands on. The exposed surface allows the fruit to cook down, thickening and getting jammy with just a little bit of flour to help it along. It's ideal for baking, slicing and bringing to any and all outdoor gatherings, or serving at home with a ridiculous amount of vanilla ice cream.

Provided by Alison Roman

Categories     pies and tarts, dessert

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 12



Blueberry Cornmeal Shortbread Tart image

Steps:

  • Heat oven to 350 degrees.
  • Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners' sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
  • Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
  • Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
  • Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
  • Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
  • Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).

1 1/2 cups/190 grams all-purpose flour
1/3 cup/55 grams cornmeal
1/3 cup/50 grams confectioners' sugar
1/4 cup/55 grams light brown sugar
1 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled slightly
1 pound/455 grams blueberries
1/2 cup/110 grams light brown sugar
2 tablespoons apple cider vinegar or fresh lemon juice
2 tablespoons all-purpose flour
Small pinch of kosher salt

CHEZ PANISSE'S BLUEBERRY COBBLER

This cobbler, which comes from the kitchens of Chez Panisse, prizes the berries above all, using only 1/3 cup of sugar. The dough rounds for the top are placed so they don't cover all the berries, and the juice from the berries bubbles up around the dough.

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 9



Chez Panisse's Blueberry Cobbler image

Steps:

  • Heat the oven to 375 degrees. To prepare the berries, place in a bowl and toss with the sugar and flour. Set aside.
  • To make the dough, mix the flour, salt, sugar and baking powder in a bowl. Cut in the butter until mixture resembles coarse meal. Add the cream and mix lightly, just until the dry ingredients are moistened.
  • Put the blueberries in a 1 1/2-quart gratin or baking dish. Make patties out of the dough, 2 to 2 1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake until the topping is brown and the juices bubble thickly around it, about 35 to 40 minutes.
  • Let cool slightly. Serve warm, with cream to pour on top, if desired.

Nutrition Facts : @context http, Calories 340, UnsaturatedFat 4 grams, Carbohydrate 56 grams, Fat 12 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 296 milligrams, Sugar 25 grams, TransFat 0 grams

4 1/2 cups fresh blueberries
1/3 cup sugar
1 tablespoon all-purpose flour
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
1 1/2 tablespoons sugar
2 1/4 teaspoons baking powder
6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
3/4 cup heavy cream, plus additional for serving, if desired

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