Blueberry Crumble


Blueberry Crumble | jollycrumbs.com

My dad once worked in the kitchen of a restaurant for many years. He would occasionally bring me crumbles or cobblers from his work when I lived back at home during my school years. I have eaten a lot of crumbles and cobblers. There came a time when I just couldn’t eat them any more. A few years have gone by since then, and I haven’t really had a crumble or cobbler since. This week, I was finally ready to dive back in to the world of bubbling fruit and crumbly toppings.

I love fruit. Fruit is one of the foods that I can eat almost any variety of. I especially love blueberries. Blueberries are great in crumbles because they hold up well to baking. They can retain their round shape as well as burst with flavors. So, I decided to make a very simple blueberry crumble. It was very yummy. It was sweet and tart at the same time. This recipe required very little work. You could easily make this recipe in a pan instead of ramekins. I’m excited to try this with other fruits as well because this is such a versatile recipe. If you want it sweeter, add a touch more Splenda or sugar. This recipe really is easy to fit it into your own personal tastes.

Blueberry Crumble | jollycrumbs.com

There aren’t many steps to this recipe. The first thing you will need to do is to put the blueberries in a bowl and combine them with the lemon juice, lemon zest, Splenda, cornstarch, and salt. Stir these ingredients together gently so you don’t crush or break the blueberries. If you break a few that is ok. Try to keep most of the berries whole. Spoon the blueberries into ramekins evenly. I used four small ramkeins, but 3 ramekins would yield a thicker blueberry mixture.

Blueberry Crumble | jollycrumbs.com

To make the crumble topping, mix together the flour, melted margarine, maple syrup, and baking powder. The mixture should be crumbly and somewhat dry. If you end up with more of a dough or sticky ball, add flour slowly in order to get a crumbly mixture.

Blueberry Crumble | jollycrumbs.com

Sprinkle the dough crumbles over top of the blueberries. Make sure you cover the blueberries in the crumble. Do not overload on the dough though. You don’t want to have a high ratio of dough to blueberries. You may even have dough left over which you won’t use on these. The goal is to cover the berries so they do not bubble up over top of the crumble topping. Place the ramekins on a baking sheet or pan and bake for 15 to 25 minutes. The topping should be golden brown and cooked through. You should either see or hear the blueberries bubbling up.

Blueberry Crumble | jollycrumbs.com

This blueberry crumble is the perfect balance between sweet and tart. I found it’s perfect for breakfast, slightly warmed up in the microwave. The lemon adds a nice tartness to the crumble, which balances out some of the sweetness from the berries and Splenda. The crumble is also delicious. It is light and slightly sweet. It’s so simple to put together, and would be perfect for breakfasts or light desserts.


Blueberry Crumble
Total calories: 481
Servings: 4 small ramekins or 3 larger ones

 Ingredients for Fruit:

  • 1 cup fresh or thawed blueberries
  • 1 tsp lemon juice
  • 1 tbsp Splenda granulated
  • 1/2 tsp. lemon zest
  • 1 tsp cornstarch
  • Pinch of salt

Ingredients for Topping:

  • 1/2 cup all-purpose flour
  • 2 tbsp lite margarine, melted
  • 2 tbsp lite maple syrup
  • 1/4 tsp baking powder

Directions:

  1. Pre-heat oven to 375°F.
  2. Place blueberries in a bowl and combine with lemon juice, zest, Splenda, cornstarch, and salt. Gently mix, you don’t want to break all the blueberries, but a few will be ok. Spoon the blueberry mixture into ramekins evenly.
  3. Mix together all the topping ingredients in a separate bowl. The texture should be crumbly and somewhat dry. You don’t want a dough or sticky ball. Add more flour if it is too wet until it is crumbly.
  4. Sprinkle the dough crumbles over top of the blueberries. You want the berries to be covered, but don’t overload on the dough. You may have dough left over that you don’t use.
  5. Place ramekins on a cookie sheet and bake for 15 to 25 minutes. The dough should be golden brown and the blueberries should be bubbling. Cool completely before eating.

Ingredient substitutions for Fruit:
1 tbsp granulated sugar for 1 tbsp Splenda granulated

Ingredient substitutions for Topping:
2 tbsp butter, melted for 2 tbsp lite margarine, melted
2 tbsp honey for 2 tbsp lite maple syrup

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