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August 27, 2014, 5:53 pm
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'Wild Blueberry Crumble Recipe - YouTube' (
This is a delicious version of blueberry cobbler but instead it has a
delicious shortbread bottom and a scrumptious crumb layer on top. I made
this recipe with the blueberry preserves I had bottled a few weeks ago.
The recipe for the blueberry preserves can be found on my blog
(wildforage.wordpress.com) blog under Summer Blueberry Jam Recipe. I
found that when I made the jam recipe it came out with a little to much
liquid. I processed the blueberry's to long in the food processor.
However, even though it was a little to thin for spreading on bread it
is delicious in this crumble.
Preheat your oven to 350 degrees
2 cups of flour
1/2 cup of powder sugar
2 cups softened butter
1 pint blueberry preserves
Ingredients for Crumble Topping
1 cup softened butter
1 cup flour
1/2 cup brown sugar
MAKE BOTTOM CRUST
Mix flour, brown sugar and butter in a bowl until you have a ball of
Bake at 350 degrees for ten minutes
Now it is time to make the crumble.
MAKE CRUMBLE TOPPING
Mix flour, brown sugar and butter in a bowl and mix until crumbles form
and all of the flower is incorporated into the butter and brown sugar.
After the crust has baked for 10 minutes take out of the oven and allow
to cool for about 10-15 minutes.
Once the crust has cooled, spread the blueberry preserves on top of the
Sprinkle the crumble topping over the blueberry preserves and make sure
that you have at least a 1/2 inch layer of the crumble mixture on top.
Place pan back in the oven and bake for 15 more minutes.
Let cool before serving.
Serve with a large scoop of vanilla bean ice cream.
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