Blueberry crumble with almond topping – a detailed recipe cooking. 
Time: 1hour. Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Filling
- 4 tbsp. blueberries
- 1/3 Art. Sahara
- 1 tbsp. l flour
- 1 tsp lemon juice
- 2 tbsp. l cold butter, chopped into small pieces
Crumble sprinkle
- 1/2 tbsp. corn flour (polenta)
- 7 tbsp. l butter softened, plus more for forms
- 3/4 Art. flour
- 1/2 tbsp. brown sugar
- A pinch of salt
- 3/4 Art. chopped almonds
Recipes with similar ingredients: blueberries, corn flour, sugar brown, lemon juice, almonds
Recipe preparation:
- Preheat the oven to 180 ° C. Oil baking dish 2 liters or 6 180 ml serving forms. topping: mix cornmeal, plain flour, brown sugar and salt in a bowl. Add almonds. Finger dough until crumbs are formed. Make the filling: mix the blueberries, granulated sugar, flour and lemon juice in a bowl.
- Put the filling in the prepared form and spread it on top pieces of butter. Squeeze a handful of crumbling mixture and spread on top. Bake until golden and bubbles, from 40 to 45 min. Cool for 10 min. before serving. Decorate Crumble whipped cream or lay out ice cream if desired.
