Sorry guys this is the recipe for the crumble mixture to put on top of the blueberry crumble. I used walnuts chopped up small instead of almonds and it tasted delicious!
Almond Crumble Mixture
This crumble mix is fabulous on a blueberry crumble cake, but is also great sprinkled on top of muffins before they are baked and as a topping for a traditional fruit crumble.
Ingredients 250g / 2 cups plain flour 375g / 1 ¾ cups brown sugar, tightly packed 200g / 2 1⁄3 cups rolled oats 100g aalmonds, chooped or flaked 2 tsp mixed spice 250g 2 sticks butter, melted Instructions Place all the dry ingredients in a large mixing bowl and stir well to combine. Add the melted butter with a wooden spoon until evenly combined. Details Total time: 5 mins Yield: several servings
darlingmole,
Jan 3, 1:10am
*scratches head* where is the recipe!where are tipsy-blOnde's posting come to that!!
toadfish,
Jan 3, 1:13am
See other thread, she has been disabled.
donnadavidson,
Jan 3, 2:23am
Shes having issues with trademe re not allowing her to have her account instead of one she shared with her expartner along time ago.
Blueberry Crumble Cake Ingredients 140g / 2⁄3 cup butter, softened 250g / 1¼ cup sugar 2 eggs at room temperature 1 tsp vanilla extract 175ml / ¾ cup plain yoghurt 250g / 2 cups plain flour 3 tsp baking powder ½ tsp baking soda 225g fresh or frozen blueberries 375ml / 1½ cups crumble topping Instructions 1. Preheat oven to 180°C/160°C fan/350°F/gas mark 4. Grease the sides of a 25cm spring-form or loose-bottomed cake tin and line the base with baking paper
2. Beat the butter and sugar together until they are pale and fluffy. Add the eggs and vanilla and beat well. Beat in the yoghurt, then add the sifted flour, baking powder and baking soda and stir gently until just combined. (The mixture will be a very thick consistency.) Spread into the prepared tin, sprinkle with the blueberries and then sprinkle the crumble topping over the top.
3. Bake for about 50-60 minutes until the cake is golden and a wooden skewer inserted into the middle comes out clean. Stand for 15 minutes before turning out of the tin, then allow to cool before cutting. Store in an airtight container. Details Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins
donnadavidson,
Jan 3, 2:23am
Almond Crumble Mixture
Ingredients 250g / 2 cups plain flour 375g / 1 ¾ cups brown sugar, tightly packed 200g / 2 1⁄3 cups rolled oats 100g aalmonds, chooped or flaked 2 tsp mixed spice 250g 2 sticks butter, melted Instructions Place all the dry ingredients in a large mixing bowl and stir well to combine. Add the melted butter with a wooden spoon until evenly combined. Details Total time: 5 mins Yield: several servings
tipsy_bl0nde,
Dec 30, 2:28am
Just made this tonight for dessert and it is amazing! Only note for next time would be MORE BLUEBERRIES :) I made it in a loaf tin and made some texas size muffins for darling daughter :)
Blueberry Crumble Cake
Ingredients 140g / 2⁄3 cup butter, softened 250g / 1¼ cup sugar 2 eggs at room temperature 1 tsp vanilla extract 175ml / ¾ cup plain yoghurt 250g / 2 cups plain flour 3 tsp baking powder ½ tsp baking soda 225g fresh or frozen blueberries 375ml / 1½ cups crumble topping Instructions 1. Preheat oven to 180°C/160°C fan/350°F/gas mark 4. Grease the sides of a 25cm
spring-form or loose-bottomed cake tin and line the base with baking paper
2. Beat the butter and sugar together until they are pale and fluffy. Add the eggs and
vanilla and beat well. Beat in the yoghurt, then add the sifted flour, baking powder
and baking soda and stir gently until just combined. (The mixture will be a very thick
consistency.) Spread into the prepared tin, sprinkle with the blueberries and then
sprinkle the crumble topping over the top.
3. Bake for about 50-60 minutes until the cake is golden and a wooden skewer inserted
into the middle comes out clean. Stand for 15 minutes before turning out of the tin,
then allow to cool before cutting. Store in an airtight container. Details Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins
evorotorua,
Dec 30, 12:10pm
Sounds like a bit of me! I bet it's nice and tangy with the yoghurt. Thanks for putting this recipe up.
seniorbones,
Dec 30, 3:21pm
I gather its in one of her books,will have to have a read this afternoon. I just used my blueberries in a smoothy so will have to go and buy more but I suppose I could use raspberries or even rhubarb, have loads in the garden but tipping down so not going out there to get it!
findit1,
Dec 30, 3:39pm
have i read this wrong!what is crumble topping! made of! thanks
ibcreative,
Dec 30, 4:19pm
Her recipe for the crumble is 2 cups of flour, 1 cup ground almonds ( or an extra cup of four), 1 1/2 cups tightly packed brown sugar, 2 cups rolled oats, 1 cup chopped or slivered almonds, 2 tsp mixed spice, 250g melted butter. Mix all dry ingredients in a bowl. Add melted butter & mix again to combine.
iman007,
Dec 30, 6:21pm
i dont care about her recipes, i like to look at her funbags
lennyb1,
Dec 30, 10:34pm
Yes, thanks for this, it will adapt nicely to boysenberries, I reckon! Bring on the yummmmm.
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