Blueberry Crumble Recipe
ginger chantilly, hazelnut dulcey streusel
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Ingredients
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Filling
Method
Preparation
- 1
Prepare the Blueberry Filling
In a mixing bowl, combine fresh blueberries, granulated sugar, lemon juice, cornstarch, and ground cinnamon. Toss gently to coat the blueberries evenly. Set aside.
- 2
Make the Streusel Topping
In another bowl, mix together all-purpose flour, ground hazelnuts, brown sugar, melted butter, and a pinch of salt until crumbly. Fold in the chopped dulcey chocolate.
- 3
Assemble the Crumble
Preheat the oven to 350°F (175°C). In a baking dish, spread the blueberry filling evenly. Sprinkle the streusel topping over the blueberries.
- 4
Bake
Bake in the preheated oven for 25-30 minutes or until the topping is golden brown and the blueberries are bubbling.
- 5
Prepare the Ginger Chantilly
While the crumble is baking, whip the heavy cream with powdered sugar and grated ginger until soft peaks form.
- 6
Serve
Once baked, let the crumble cool for a few minutes before serving. Top each serving with a dollop of ginger chantilly.
