Blueberry Crumble Recipe
ginger chantilly, hazelnut dulcey streusel
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Ingredients
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Blueberry Filling
Hazelnut Dulcey Streusel
Ginger Chantilly
Method
Preparation
- 1
Prepare the Blueberry Filling
In a large bowl, combine fresh blueberries, granulated sugar, cornstarch, lemon juice, and ground cinnamon. Gently toss to mix. Pour the mixture into a greased 9x13 inch baking dish.
- 2
Make the Hazelnut Dulcey Streusel
In a separate bowl, mix together all-purpose flour, ground hazelnuts, brown sugar, dulcey chocolate, melted butter, and salt until crumbly. Sprinkle the streusel evenly over the blueberry filling.
Baking
- 3
Bake the Crumble
Preheat the oven to 350°F (175°C). Bake the crumble for 35-40 minutes, or until the topping is golden brown and the blueberries are bubbling.
Prepare the Chantilly
- 4
Whip the Ginger Chantilly
In a mixing bowl, beat heavy cream, powdered sugar, and grated fresh ginger until soft peaks form. Keep chilled until ready to serve.
Serving
- 5
Serve
Allow the blueberry crumble to cool slightly before serving. Top each serving with a dollop of ginger chantilly.