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Blueberry Crisp Recipe
Ingredients (yields 2 servings):
Topping:
π« 1 lemon
π« 25g sugar
π« 50g flour
π« β tsp salt
π« 2 tbsp melted and cooled unsalted butter
Filling:
π« Β½ lb blueberries (200-250g)
π« Β½ tbsp cornstarch
π« 25g sugar
Instructions:
1οΈβ£ Preheat oven to 375Β°F. Prepare crumble by combining some lemon zest, sugar, flour, salt, and cooled melted butter. Stir with a fork or by hand until mixture forms pea-sized crumbles. Don't overmix; add some more flour if needed to make mixture more crumbly instead of doughy.
2οΈβ£ Whisk sugar and cornstarch together, then add blueberries and a 1/2 tbsp lemon juice. Toss until evenly coated and press down on blueberries slightly to encourage softening/juices to come out.
3οΈβ£ Divide blueberry filling between ramekins and top with crumble mixture. Try to not leave any gaps where blueberry filling isn't covered by crumble.
4οΈβ£ Bake in preheated oven for 40-45 minutes or until crumble is golden brown. Allow to cool for a few minutes before serving.
Commentary:
This is a super simple recipe for when I inevitably buy too many blueberries and need to use them quickly π I love how quickly the crumble comes together, and I personally really like enjoying it with a scoop of vanilla ice cream once itβs out of the oven.
To enhance the recipe further, you could include a pinch of cinnamon in the topping mixture, or replace some of the flour with thinly sliced almonds.
* Adapted from New York Times Cookingβs βBlueberry Crispβ recipe
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