Blueberry Crumble Nik made for Tool
Servings: 10
Calories: 305kcal
Ingredients
Streusel topping:
- 150 g plain flour (gluten-free if required)
- 100 g chilled unsalted butter cubed
- 90 g brown sugar
- 30 g white sugar
- ½ tsp ground cinnamon
- 40 g rolled oats or quinoa flakes
- 5 g vanilla bean paste
Blueberry filling:
- 250 g apple peeled, cored, quartered
- 250 g frozen blueberries
- 250 g fresh blueberries
- 40 g unsalted butter cubed
- 30 g white sugar
- 20 g brown sugar
- ¼ tsp cinnamon
- 1 pinch ground nutmeg
- 5 g vanilla bean paste
- 1 tsp lemon zest finely grated
- 40 g Chambord optional
- 40 g water
- 30 g plain flour mixed well with 1/4 cup of water (gluten-free if required)
Instructions
Thermo cooker
- Preheat oven to 180℃.
- Add flour, butter, sugars and cinnamon from streusel topping ingredients. Mix for 15 sec/speed 6/MC on.
- Add oats and vanilla. Mix for 3 sec/speed 3/reverse/MC on. Set aside in a bowl in the fridge.
- Without washing bowl, add prepped apples to mixer bowl. Chop for 3 sec/speed 5/MC on or until finely chopped. Scrape bowl down.
- Add butter, sugars, cinnamon, nutmeg, vanilla, lemon zest and water. Cook for 5 min/120℃/slowest speed/MC on.
- Add blueberries and chambord. Cook for 5 min/120℃/reverse/slowest speed/MC on.
- Add flour paste to bowl. Combine for 5 sec/reverse/speed 2/MC on or until mixed through.
- Pour mixture into pie dish. Add 3/4 of the crumb mixture on top. With the remaining crumb mixture press it firmly in your hand to form large clumps. Spread evenly over the top. Bake in oven for 20-30 min or until golden brown. Serve hot or cold.
Nutrition
Calories: 305kcal | Carbohydrates: 46g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 7mg | Potassium: 120mg | Fiber: 3g | Sugar: 26g | Vitamin A: 391IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg
