Blueberry Crumble With Cornmeal Almond Topping Recipes

PLUM-NECTARINE-BLACKBERRY CRUMBLE WITH CORNMEAL-PISTACHIO TOPPING

Steps:

• Preheat the oven to 375 degrees F. Butter a 2-quart shallow baking dish or eight 6-ounce ramekins.
• Make the topping: Whisk the cornmeal, flour, brown sugar and salt in a bowl. Stir in the pistachios. Work in the butter with your fingers until evenly moistened.
• Make the filling: Halve and pit the nectarines and plums (no need to peel). Slice 1/2 inch thick. Toss with the blackberries, granulated sugar and flour 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.

ALMOND CRUMBLE TOPPING

Steps:

• Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds.
• Stir in the butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2 inch crumbs. Set aside again while you prepare the filling.

BLUEBERRY CRUMBLE WITH CORNMEAL-ALMOND TOPPING

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.