Directions
We have already talked about the legendary apple crumble, one of the tastiest and simplest autumn recipes to make, but today we want to change the mood and make an even more spectacular variation: the blueberry crumble.
The recipe is very easy, there are no particular indications to follow, the crumble after all is a sort of fake cake, born during the war when the food was rationed and there were few ingredients available and it was not possible to make the classic apple pie. Caramelize and place the blueberries on the bottom of a baking dish and cover with the crumble of flour, butter, and sugar and then place in the oven. But in the case of this blueberry crumble, we will make a coconut and almond crumble with a thicker layer to make the dessert more consistent.
Ingredients and doses for making blueberry crumble with coconut
4 servings
- 600 grams of blueberries
- 1 organic lemon
- 4 grams of cinnamon
- 100 grams of cane sugar
- 80 grams of dried fruit to taste: walnuts, hazelnuts, almonds, pecans, pine nuts
- a 5 cm piece of ginger
To make the cover
- 70 grams of flour
- 20 grams of coconut flour
- 35 grams of cane sugar
- 70 grams of cold butter
- 60 grams of dried fruit crumbled to taste
How to prepare the cranberry crumble
It is better to prepare the blueberry crumble in individual portions, maybe you can already divide it into small molds, in this way it won’t break and even the presentation will be more elegant.
Wash the blueberries and peel and chop the ginger. Brush and wash the lemon and grate the peel, being careful not to grate the white part, bitter like the gall. Squeeze the lemon and strain the juice.
Well, now we are ready to prepare the “fruit base”. Melt the sugar over low heat and add the blueberries, ginger, peel, and lemon juice, stir and cook slowly until you get a sort of blueberry jam. 10 minutes of cooking is enough. If you want to flavor with cognac or tequila feel free to do so. Chop the dried fruit with the mixer and toss it in the pan, turn off the heat.
Divide the blueberry jam into the molds or put it in one larger casserole dish.
Now let’s move on to the cover. Sift the flour and put it in a bowl with the finely ground nuts and some coconut flour. Add the butter and work quickly to create a very coarse crumble dough. It must be a mixture that is not amalgamated or elastic, but rustic.
Take a spoon and put some dough over the blueberries, pat with the spoon just to make it a little bit more compact, and cook in the oven for 15 minutes, at a temperature of 170-180 degrees.
How to understand when the crumble is cooked?
The crust must be compact and golden, but be careful not to let it brown too much. Golden is ok, brown bad, it becomes bitter, and certainly not healthy with all the acrylamide that would develop.
Let it rest for 10 minutes, then serve it with vanilla ice cream, whipped cream, or sour cream. If you want you can also make them in advance and then heat them for 5 minutes at 170 degrees in the oven before serving them.
