By Nicholus curell
Blueberry Crumble
Serve with ice cream or garnish with whipped topping.
Updated at: Fri, 14 Jun 2024 10:44:58 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
33
High
Nutrition per serving
Calories298.2 kcal (15%)
Total Fat9 g (13%)
Carbs54.1 g (21%)
Sugars31.6 g (35%)
Protein3.8 g (8%)
Sodium93.3 mg (5%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Instructions
Step 1
Preheat oven to 375*F. -- Convection 300*F
Step 2
CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.
Step 3
1. In a bowl, add the blueberries, sugar, cornstarch, orange juice, and vanilla, Carefully mix the ingredients together with a spatula. Set aside while you assemble the topping.
Step 4
2. In the bowl of a mixer, add flour, sugars, and margarine. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. Stir in the oats.
Step 5
3. Pour the filling into a greased baking dish and evenly distribute the topping over the fruit. Bake for 30-45 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.
Step 6
Serve crumble with a #8 dip.
Step 7
CCP—Cool—Product must reach 70*F or less within 2 hours and 41*F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label & date. Refrigerate.
Step 8
CCP--Reheat (one time only) to >165*F. for 15 seconds within 2 hrs.
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