BONNE MAMAN WILD BLUEBERRY CRUMBLE

By Lori | July 11, 2015

Bonne

 

 

 

 

 

 

Courtesy of WWW.BONNEMAMAN.US

WEEKLY SPECIALS 6/15/2015

INGREDIENTS

TOPPING:

9 Tablespoons light brown sugar

9 Tablespoons whole almonds

9 Tablespoons chilled butter

7 Tablespoons oats (not instant)

7 Tablespoons flour

Cinnamon to taste

FILLING:

6 lbs. fresh blueberries (90 oz.) – wash and pick over berries

¼ cup instant Tapioca

¾ cups sugar

¼ cup flour

¼ cup of Bonne Maman Wild Blueberry Preserves

Zest of 1 medium lemon

Juice of 1 medium lemon

Cinnamon to taste

 

DIRECTIONS:

  1. Mix berries with tapioca, sugar, flour, preserves, lemon zest,   lemon juice and cinnamon. Let sit at room temperature for ¾ – 1 hour until tapioca is soft.
  2. Preheat the oven to 350°. Pour berry mixture into the ungreased 2 ½ quart rectangular dish.
  3. To make the crumble topping: Place all toppings ingredients into a food processor and grind until course. Press toppings over berries to cover the berries completely. Sprinkle with cinnamon.
  4. Bake for 55-50 minutes or until bubbly. Cool slightly and serve with ice cream

 

Note: This recipe tastes best if eaten the same day but if made in advance, store in the refrigerator.