Blueberry Lemon Crumbles
Emily pulled this recipe out of Gourmet a few months ago. We keep a book with plastic inserts broken down by category. So every month we go through the magazines, pull out the recipes that sound good and then toss the magazine. Otherwise our house might be filled to the brim with magazines.
I made these the other night. They are time consuming but well worth it. You need a nonstick mini-muffin pan with 24 cups.
1 cup sliced almonds
1 3/4 cups flour
1/2 cup granulated sugar
1/2 cup light brown sugar
2 tsp. grated lemon zest
1/2 tsp. cinnamon
1/2 tsp. kosher salt
1 1/2 sticks unsalted butter, at room temp.
2 large egg yolks
1 tsp. vanilla
2 tsp. lemon juice
1/2 cup dried blueberries
1/2 cup blueberry preserves
Preheat oven to 375.
Toast the almonds for about 3-4 minutes until golden. Then cool.
In a food processor, pulse together the flour, sugars, 1 tsp. lemon zest, cinnamon and salt. Then add the butter, pulse again. Then add the egg yolks and vanilla and keep pulsing until the mixture begins to form clumps.
Take 1 1/2 cups of this and put it in a separate bowl. When the almonds have cooled, toss them into this until they are completely folded in. Some will break but no worries.
Make sure you spray the muffin tins generously with some type of Pam or just butter them heavily. Take the dough which is left and not mixed with anything and put 1 Tbsp. in each muffin tin. You are going to press the dough into the bottom of each muffin tin and push the dough up the sides so it looks like a little cup. Then refrigerate the muffin tin for about 15 minutes.
Take the remaining lemon zest, dried blueberries and preserves ( we actually have preserves left over from our summer jelly making ) and mix together.
After the muffin tin has been chilled, take it out of the refrigerator and fill each muffin tin with about 1 tsp. of the preserves. I probably should have filled a little more than I did but this recipe reflects that.
Then take the dough which is mixed with the almonds and put about 1 tsp on top of each cup that has now been filled with the blueberries. Cover the tops so you can’t see the blueberry mixture.
Bake for about 20-25 minutes or until golden. Take a small spatula and loosen the edges before taking out.
Really good…and a bit crispy.