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blueberry cobbler crumble

Blueberry Cobbler Crumble Recipe

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  • 35Mins
  • Medium
  • Rating: 5
  • 0
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  • Preparation time: 00:20
  • Cooking time: 00:15
  • Freezing time:
  • 0
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For the bottom Layer:

  • 1.75 cups of Water
  • 0.25 cup of Cornstarch
  • 0.5 tin of NESTLÉ Sweetened Condensed Milk

For the crumble:

  • 0.67 cup of butter
  • 15 g of Lemon zest
  • 2.75 cups of Plain flour
  • 2 teaspoons of Baking soda
  • 2 teaspoons of Baking powder
  • 0.5 teaspoon of Salt
  • 0.75 cup of Milk

For the blueberry filling:

  • 0.75 cup of Water
  • 0.25 cup of Sugar
  • 750 g of Blueberry
  1. To prepare the bottom layer, mix the water in a saucepan with the cornstarch and NESTLÉ Sweetened Condensed Milk. Bring to boil and then divide the mixture equally into serving bowls to fill ¼ of each bowl. Refrigerate until set.

  2. For the crumble, mix the cold butter with the lemon peel and NESTLÉ Sweetened Condensed Milk in a mixing bowl with paddle. Add the flour, baking soda, baking powder and salt to form coarse crumbs. Add the milk gradually while mixing constantly. Spread on a tray and freeze. Shred the frozen dough onto a non-stick pan, and bake for 10 minutes at 180 °C until golden in color.

  3. For the blueberry filling, boil the water in a saucepan with the sugar and blueberries. Cook for 5 minutes, stirring constantly until the mixture resembles jam. Let cool. Top up a layer of blueberries filling over the bottom layer, and then add the crumble on top. Bake it at 200 °C for 12-15 minutes until little bubbles appear on top.

Per Portion of 300g
Energy (kcal) 331
Protein (g) 5.8
Carbohydrates(g) of which Sugar 51
Fat (g) of which saturates (g) 12
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