Blueberry Crumble With Cornmeal Almond Topping Recipes

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BLUEBERRY CRUMBLE WITH CORNMEAL-ALMOND TOPPING



Blueberry Crumble With Cornmeal-Almond Topping image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6-8 servings

Number Of Ingredients 11

7 tablespoons unsalted butter, softened, plus more for the baking dish
1/2 cup cornmeal
3/4 cup all-purpose flour
1/2 cup packed light brown sugar
Pinch of salt
3/4 cup chopped almonds
4 cups blueberries
1/3 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon fresh lemon juice
2 tablespoons cold unsalted butter, cut into small pieces

Steps:

  • 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.

INDIVIDUAL BLUEBERRY CRUMBLE



Individual Blueberry Crumble image

This blueberry crumble is super easy and the crumbly top is fantastic. My husband loved it.

Provided by soapyapples

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 2

Number Of Ingredients 12

2 cups frozen blueberries
¼ cup white sugar
2 teaspoons almond extract
1 teaspoon lemon juice
1 teaspoon vanilla extract
½ cup all-purpose flour
⅛ cup brown sugar
⅛ cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt
½ stick cold butter, cubed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Toss blueberries, sugar, almond extract, lemon juice, and vanilla extract in a medium bowl. Pour into two 6-ounce ramekins.
  • Mix flour, white sugar, brown sugar, cinnamon, nutmeg, and salt in another medium bowl. Cut in butter with 2 knives or a pastry blender until the mixture resembles coarse meal. Sprinkle evenly over the blueberry mixture.
  • Bake in the preheated oven until topping is golden brown and blueberries are bubbling, about 25 minutes. Serve hot or at room temperature.

Nutrition Facts : Calories 616.2 calories, Carbohydrate 94.9 g, Cholesterol 61 mg, Fat 24.6 g, Fiber 5.4 g, Protein 4.2 g, SaturatedFat 14.8 g, Sodium 315.2 mg, Sugar 64.5 g

BLUEBERRY CRISP WITH OATMEAL AND ALMOND TOPPING



Blueberry Crisp with Oatmeal and Almond Topping image

Categories     Dessert     Bake     Blueberry     Almond     Oat     Summer     Healthy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

3 1/2-pint baskets fresh blueberries
2 tablespoons plus 1/4 cup (packed) golden brown sugar
1/2 teaspoon ground cinnamon
1/2 cup quick-cooking oats
2 tablespoons all purpose flour
1/4 teaspoon salt
2 tablespoons (1/4 stick) chilled unsalted butter, cut into small pieces
1/4 cup sliced almonds
Nonfat vanilla frozen yogurt

Steps:

  • Preheat oven to 350°F. Rinse blueberries. Drain, allowing some water to cling to berries. Place berries in 9-inch-diameter glass pie dish. Sprinkle with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries. Stir oats, flour, salt, and remaining 1/4 cup brown sugar to blend in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form. Stir in almonds. Sprinkle oat mixture evenly over blueberries. Bake crisp until berries are bubbling and topping is golden, about 35 minutes. Serve warm, each serving topped with a spoonful of frozen yogurt.

BLUEBERRY CRUMB PIE



Blueberry Crumb Pie image

This is the best blueberry pie that any of my family has ever had.

Provided by Bethany Webber

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Time 1h10m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust
¾ cup white sugar
⅓ cup all-purpose flour
2 teaspoons grated lemon zest
1 tablespoon lemon juice
5 cups fresh or frozen blueberries
⅔ cup packed brown sugar
¾ cup rolled oats
½ cup all-purpose flour
½ teaspoon ground cinnamon
6 tablespoons butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Press the pie crust into the bottom and up the sides of a 9 inch pie plate. In a large bowl, stir together the sugar and flour. Mix in the lemon zest and lemon juice. Gently stir in the blueberries. Pour into the pie crust.
  • In a medium bowl, stir together the brown sugar, oats, flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping evenly over the pie filling.
  • Bake for 40 minutes in the preheated oven, or until browned on top. Cool over a wire rack.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 75.6 g, Cholesterol 22.9 mg, Fat 17 g, Fiber 4.3 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 185 mg, Sugar 45.8 g

BLUEBERRY CRUMBLE



Blueberry Crumble image

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

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

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.

BLUEBERRY CORNMEAL SHORTBREAD TART



Blueberry Cornmeal Shortbread Tart image

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

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

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).

BLUEBERRY-ALMOND CRUMBLE



Blueberry-Almond Crumble image

Only 20 minutes of prep time is needed for this irresistible crumble to come together.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 8

Number Of Ingredients 11

1/4 cup chopped almonds
1 cup Original Bisquick™ mix
1/2 cup old-fashioned oats
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup cold butter
1/4 cup granulated sugar
2 tablespoons Gold Medal™ all-purpose flour
5 cups fresh or frozen (do not thaw) blueberries
2 tablespoons lemon juice

Steps:

  • Heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until light brown.
  • In medium bowl, stir together Bisquick mix, oats, brown sugar, cinnamon, nutmeg and toasted almonds. Cut in butter, using pastry blender or fork, until crumbly.
  • Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In large bowl, mix granulated sugar and flour. Add blueberries and lemon juice; toss gently. Spoon into baking dish. Sprinkle evenly with oat mixture.
  • Bake 50 minutes or until filling is bubbly and topping is golden brown. Serve warm.

Nutrition Facts : Calories 269, Carbohydrate 39 g, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 251 mg

BLUEBERRY CRUMBLE WITH CORNMEAL-ALMOND TOPPING



Blueberry Crumble With Cornmeal-Almond Topping image

Number Of Ingredients 0

Steps:

  • 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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 451

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Top Asked Questions

How to make blueberry pie crumble?
Make Crumble Topping Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly. Sprinkle over blueberry filling.
How do you fill a blueberry cake with cornmeal?
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.
What is the best recipe for Blueberry oatmeal?
Sprinkle with 2 tablespoons brown sugar and cinnamon; stir to blend. Let stand until sugar dissolves and coats berries. Stir oats, flour, salt, and remaining 1/4 cup brown sugar to blend in medium bowl. Add butter and rub in with fingertips or fork until moist clumps form. Stir in almonds. Sprinkle oat mixture evenly over blueberries.
What goes well with blueberry crumble?
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.

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