Blueberry Basil and Almond Crumble
Blueberry Basil and Almond Crumble
Submitted by Corporate Chef Andy Stewart
Desserts
Ingredients
- 1 cup almonds
- 1 cup four
- 1 cup oats
- ½ cup dark brown sugar
- ½ teaspoon cinnamon
- pinch of Kosher salt
- 1 stick unsalted butter, chilled and cut into pieces
- 1 tablespoon Fustini's Basil Crush olive oil
- 2 pints of blueberries, washed and dried
- juice from 1 lemon
- 12-14 leaves of fresh basil, chiffonade
- 2 tablespoons Fustini's West Michigan Blueberry balsamic
- ½ cup granulated sugar
- 2 tablespoons flour
- pinch Kosher salt
Directions
- Roughly chop the almonds and place in a large bowl with flour, oats, sugar, cinnamon and salt and mix together. Add butter and oil and mix with hands to incorporate. Mix until pea-sized particles form and all dry ingredients have been wetted. Refrigerate to firm and store.
- Preheat oven to 375 degrees. Place blueberries in a large bowl and add lemon juice basil and balsamic and stir to combine. In a separate bowl, whisk together flour, sugar, and salt, and add to the blueberries. Stir to combine and pour into five 6-inch pie tins, or one 9-inch pie tin. Cover the blueberries with the topping and bake in the oven for approximately 40 minutes or until filling is bubbly and the topping is browned. Let cool to room temperature and serve or refrigerate and store for up to 6 days. Bring back to room temp or warm slightly to serve.
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