Apple Blueberry Crumble
Servings: 6 muffins
EQUIPMENT
- 6-cup muffin pan
INGREDIENTS
- Powdered sugar for topping
Crumble:
- 1 cup/140 grams flour
- ¾ cup brown sugar
- ½ cup/110 grams soft or melted butter
- ⅓ cup oatmeal
Base:
- 3 Granny Smith apples, cut into small cubes
- 1 cup fresh/frozen blueberries
- ¾ cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla bean paste
- 2 teaspoons cinnamon
- 1 pinch of salt
INSTRUCTIONS
- Place all the crumble ingredients in a bowl and mix with your hands until you get a crumbly texture.
- Mix all the base ingredients together in a separate bowl.
- Preheat the oven to 375 °F (190 °C).
- Add 1-1½ tablespoons of the base mixture to each baking cup and sprinkle crumble on top.
- Bake for 20 minutes, or until the crumble is golden and beautiful (If your oven is powerful, bake at 355 F./180 degrees).
- Take out the cups, let them cool off a little and sprinkle powdered sugar on top.
MY NOTES
Frequently Asked Questions
| Can I use vanilla extract instead of the paste? Sure, replace 1 teaspoon of paste with 2 teaspoons vanilla extract. |
