BONNE MAMAN WILD BLUEBERRY CRUMBLE
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:
- 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.
- Preheat the oven to 350°. Pour berry mixture into the ungreased 2 ½ quart rectangular dish.
- 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.
- 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.