I received this recipe from my mother’s aunt Lucille when I was about 13 years old. I’ve had it ever since and make apple pies at least once a month. It never lasts long and when I serve it to friends, they usually tell me it’s the best apple pie they have ever had. Try it for yourself and let me know….
Blueberry Lemon Crumbles
-
1 cup sliced almonds with skins
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 tsp finely grated fresh lemon zest
- ½ tsp cinnamon
- ½ tsp salt
- 1 ½ sticks (3/4 cup) unsalted butter, softened
- 2 large egg yolks
- 1 tsp vanilla
- 2 tsp fresh lemon juice
- ½ cup blueberry jam
- ¼ cup blueberries
- Put oven rack in the middle position and preheat oven to 375F
- 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 tsp zest, cinnamon, and salt in a food processor until combined, then add butter and pulse until mixture resembles a coarse meal. Add yolks and vanilla and process until mixture begins to come together in clumps.
- Transfer 1 1/3 cups packed dough to a bowl and stir in almonds (some almonds will break) for almond crumble topping. Gather remaining dough into a ball.
- Generously butter bottoms, sides and top of muffin pans. Press 1-tablespoon dough into bottom and up side of each muffin cup. Chill until dough is firm, about 15 minutes.
- Stir remaining teaspoon zest, lemon juice and blueberries into preserves in a small bowl. Spoon a rounded ½ tsp preserves mixture onto dough in each muffin cup. Crumble 1 rounded teaspoon almond topping evenly into each cup.
- Bake until topping is deep golden brown and filing is bubbling, about 20 to 25 minutes. Cool completely in muffin pan on a rack. Loosen edges of crumbles carefully with a small offset spatula or sharp knife, and then carefully remove from pan.
