Blueberry Lemon Crumbles

Blueberry Lemon Crumbles
Photo by Romulo Yanes

Ingredients

  • 1 nonstick mini-muffin pan with 24 (1/8-cup) cups (or 2 pans with 12 cups each)
  • 1 cup sliced almonds with skins
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 large egg yolks
  • + 7 more ingredients
    • ½ cup light brown sugar
    • ½ cup blueberry preserves
    • 1/3 cup dried blueberries
    • 2 teaspoons fresh lemon zest
    • 12 tablespoons unsalted butter
    • ½ cup granulated sugar
    • 1 ¾ cups all-purpose flour

Put oven rack in middle position and preheat oven to 375°F. Toast almonds in 1 layer in a shallow baking pan, stirring once, until golden, 3 to 5 minutes. Cool completely in pan on a rack. Leave oven on. Pulse flour, sugars, 1 teaspoon zest, cinnamon, and salt in a food processor until combined, ...

View full recipe at Epicurious

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