Blueberry Crumble with Dried Wild Blueberries Organic

Name: Blueberry Crumble with Dried Wild Blueberries Organic
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 40 personen
Cuisine: Belgisch
Ingredients: 120 g blauwe bosbessen; 250 ml water of appelsap; 2 stuks appels; 1 el honing; 1/2 sap citroen; 100 g havermout; 50 g amandelmeel; 3 el kokosolie of gesmolten boter; 2 el honing; 1 tl kaneel ceylon; 1 snuifje zeezout

Wild blueberries (Vaccinium myrtillus) are available year-round in dried form and are just as flavorful as fresh. The wild European blueberry is smaller and more intense in taste than its cultivated American cousin, with deep purple flesh that gives every dish a rich color. In this recipe we make a simple blueberry crumble: a classic dessert that can be made year-round with dried blueberries.

Prep Time

15 min

Cook Time

25 min

Total

40 min

Difficulty

Easy

Servings

Ingredients

120 g blauwe bosbessen
250 ml water of appelsap
2 stuks appels
1 el honing
1/2 sap citroen
100 g havermout
50 g amandelmeel
3 el kokosolie of gesmolten boter
2 el honing
1 tl kaneel ceylon
1 snuifje zeezout

Cook Time

1

Soak the dried blueberries for 10 minutes in water or apple juice. Drain and reserve the soaking liquid.
2

Preheat the oven to 180°C.
3

Mix the soaked blueberries with the apple chunks, honey, lemon juice and a splash of soaking liquid in a baking dish.
4

Mix in a bowl the oats, almond flour, coconut oil, honey, cinnamon and salt until a crumbly mixture.
5

Distribute the crumble evenly over the fruit mixture.
6

Bake for 20 to 25 minutes until the crumble is golden brown and crispy.
7

Let cool for 5 minutes before serving. Delicious with a spoonful of yogurt or a scoop of vanilla ice cream.

Tips

Replace the apple with pear or rhubarb for a different flavor combination.
Add a handful of chopped walnuts to the crumble for extra bite.
The soaking liquid from the blueberries is deep purple in color and tastes nice as a base for a smoothie.

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