Blueberry Crumble

Serve with ice cream or garnish with whipped topping.

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Step 1

Preheat oven to 375*F. -- Convection 300*F

Step 2

CCP--Wash & sanitize hands & prep area. Wear gloves & discard per facility HACCP guidelines.

Step 3

1. In a bowl, add the blueberries, sugar, cornstarch, orange juice, and vanilla, Carefully mix the ingredients together with a spatula. Set aside while you assemble the topping.

Step 4

2. In the bowl of a mixer, add flour, sugars, and margarine. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. Stir in the oats.

Step 5

3. Pour the filling into a greased baking dish and evenly distribute the topping over the fruit. Bake for 30-45 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.

Step 6

Serve crumble with a #8 dip.

Step 7

CCP—Cool—Product must reach 70*F or less within 2 hours and 41*F or below within 4 hours. Total cooling time should not exceed 6 hours. Separate into shallow pans as needed for proper cooling. Cover, label & date. Refrigerate.

Step 8

CCP--Reheat (one time only) to >165*F. for 15 seconds within 2 hrs.