I am feeling very pleased with myself over my latest food marriage revelation. I haven’t particularly noticed any chatter about just how good blueberries and almonds are together, but I am starting to match them up all over my cooking.
It all started when I was sent an enormous bag of dried blueberries as a Christmas present from Canada. In fairly typical North American style, provisions are usually supplied in generous quantities so having opened said present I have been attempting to add dried blueberries to anything and everything. They are fantastic in salads, both green and couscous, as some here might recall. They can obviously be added to anything one might put dried fruit in, can’t say I’ve tried them as a substitute for fresh in pancakes but they have been featuring in my granola recipes of late.
Regular readers of this blog may be aware that I am a huge fan of granola and have been tweaking the basic recipe (here) from time to time. If you are interested in the blueberry almond version then proceed with the quantities of rolled oats, desiccated coconut, butter and honey as previously given and use 80g pumpkin seeds, 80g blanched almonds, roughly chopped, and 80g dried blueberries. Make up the granola in the usual way, that is to say, melt the butter and honey together and combine in a large bowl with all the dry ingredients except the blueberries so that the dry is coated with the wet. Spread over a baking sheet and bake at around 160°C/Fan 140°C for 30 minutes stirring from time to time until all appears toasted. Remove from the oven and allow to cool completely. Then add the blueberries and store in an airtight tin/tub.
However, the triumph, I think, is my crumble. As a household we have been happily munching on this with unparalleled enthusiasm. If you can get hold of the larger dried blueberries then that is definitely worth the expense but the smaller winberry like ones which are more prevalent here will work fine too.
This serves 4, so double up for a Sunday lunch pudding with left overs, but this is so quick a smaller mid-week one might be just the thing.
You will need for the filling: 2 medium Cooking Apples, peeled, cored and roughly chopped, around 60g fresh Blueberries, a handful of dried Blueberries, ½ tsp Cinnamon, 25g brown Sugar, 2 tbsp Water.
Pop the apple, water, sugar, cinnamon and dried blueberries in a saucepan and cook covered over a low heat for 10 to 15 minutes until the apple pieces are soft. Shake and stir from time to time. In the meantime prepare the topping…..
You will need: 125g Plain flour or a mixture of plain and wholemeal, 40g Butter, softened, 50g light Brown Sugar, ½ tsp Baking Powder, 30g Toasted Flaked Almonds (try to buy the pre-toasted ones as toasting them yourself is a bit of a palaver).
Again it’s all very simple: in a Kitchen Aid type thing or alternatively by hand rub the butter into the flour and baking powder, stir in the sugar and the almonds. (if using a Kitchen Aid it is very quick, use the beater attachment and combine on a low speed until you have the breadcrumb consistency).
Once the apple is cooked, dollop into your crumble dish or a Pyrex bowl even, top with the fresh blueberries and then sprinkle over the crumble topping, bake at 190°C/Fan 170°C for 20-30 minutes until browned on top. Serve for preference with ice-cream, that Cotswold Winstone’s Vanilla they sell in Tesco and Asda is only very lightly vanilla flavoured so is more like Latte di Fiore, the milk ice-cream the Italians make. Yummy, Yummy, Yummy……