Blueberry Lemon Crumbles

Name: Blueberry Lemon Crumbles
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 24
Cuisine: Global
Ingredients: 237 milliliters sliced almonds with skins; 1 teaspoons cinnamon; 79 milliliters dried blueberries; 2 larges egg yolks; 414 milliliters all-purpose flour; 118 milliliters granulated sugar; 2 teaspoons fresh lemon juice; 2 teaspoons finely grated fresh lemon zest; 118 milliliters packed light brown sugar; 118 milliliters blueberry preserves; 1 teaspoons salt; 177 milliliters 1/2 sticks unsalted butter, softened; 1 teaspoon vanilla

Blueberry Lemon Crumbles might be just the dessert you are searching for. This recipe makes 24 servings with 167 calories, 3g of protein, and 9g of fat each. This recipe covers 4% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. Head to the store and pick up egg yolks, blueberry preserves, lemon zest, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 5 hours.

Instructions

Put oven rack in middle position and preheat oven to 375°F.

Equipment you will use

Oven

Toast almonds in 1 layer in a shallow baking pan, stirring once, until golden, 3 to 5 minutes. Cool completely in pan on a rack. Leave oven on.

Ingredients you will need

Almonds

Toast

Equipment you will use

Baking Pan

Oven

Pulse flour, sugars, 1 teaspoon zest, cinnamon, and salt in a food processor until combined, then add butter and pulse until mixture resembles a coarse meal.

Ingredients you will need

Cinnamon

Butter

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add yolks and vanilla and process until mixture begins to come together in clumps.

Ingredients you will need

Vanilla

Egg Yolk

Transfer 1 1/3 cups packed dough to a bowl and stir in almonds (some almonds will break) for almond crumble topping. Gather remaining dough into a ball.

Ingredients you will need

Almonds

Dough

Equipment you will use

Bowl

Generously butter bottoms, sides, and top of muffin pan. Press 1 tablespoon dough into bottom and up side of each muffin cup. Chill until dough is firm, about 15 minutes.

Ingredients you will need

Butter

Dough

Equipment you will use

Muffin Tray

Stir remaining teaspoon zest, lemon juice (2 teaspoons), and dried blueberries into preserves in a small bowl. Spoon a rounded 1/2 teaspoon preserves mixture onto dough in each muffin cup. Crumble 1 rounded teaspoon almond topping evenly into each cup.

Ingredients you will need

Dried Blueberries

Lemon Juice

Preserves

Almonds

Dough

Equipment you will use

Bowl

Bake until topping is deep golden brown and filling is bubbling, about 20 to 25 minutes. Cool completely in muffin pan on a rack. Loosen edges of crumbles carefully with a small offset spatula or sharp knife, then carefully remove from pan.

Equipment you will use

Offset Spatula