- For the bottom Layer:
- 1¾ cups water or 450 ml
- ¼ cup cornstarch
- ½ tin Nestlé® Sweetened Condensed Milk or 200 g
- For the crumble:
- 2/3 cup butter or 150 g, cold
- 15 g lemon zest, or zest of 3 lemons
- ½ tin Nestlé® Sweetened Condensed Milk or 200 g
- 2¾ cups plain flour, sifted
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk, Full cream
- For the blueberry filling:
- ¾ cup water or 200 ml
- ¼ cup sugar
- 750 g blueberry, fresh
Blueberry Cobbler Crumble
INGREDIENTS
Blueberry Cobbler Crumble with
Blueberry Cobbler Crumble with 
- For the bottom Layer:
- 1¾ cups water or 450 ml
- ¼ cup cornstarch
- ½ tin Nestlé® Sweetened Condensed Milk or 200 g
- For the crumble:
- 2/3 cup butter or 150 g, cold
- 15 g lemon zest, or zest of 3 lemons
- ½ tin Nestlé® Sweetened Condensed Milk or 200 g
- 2¾ cups plain flour, sifted
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk, Full cream
- For the blueberry filling:
- ¾ cup water or 200 ml
- ¼ cup sugar
- 750 g blueberry, fresh
NUTRITIONAL INFORMATION
Blueberry Cobbler Crumble with
Blueberry Cobbler Crumble with
- Energy 331 (Kcal)
- Protein 5.8 (g)
- Carbohydrate 51 (g)
- Total Fat 12 (g)
HOW TO PREPARE
Blueberry Cobbler Crumble with
Blueberry Cobbler Crumble with
1
To prepare the bottom layer, mix the water in a saucepan with the cornstarch and NESTLÉ Sweetened Condensed Milk. Bring to boil and then divide the mixture equally into serving bowls to fill ¼ of each bowl. Refrigerate until set.
2
For the crumble, mix the cold butter with the lemon peel and NESTLÉ Sweetened Condensed Milk in a mixing bowl with paddle. Add the flour, baking soda, baking powder and salt to form coarse crumbs. Add the milk gradually while mixing constantly. Spread on a tray and freeze. Shred the frozen dough onto a non-stick pan, and bake for 10 minutes at 180 °C until golden in color.
3
For the blueberry filling, boil the water in a saucepan with the sugar and blueberries. Cook for 5 minutes, stirring constantly until the mixture resembles jam. Let cool. Top up a layer of blueberries filling over the bottom layer, and then add the crumble on top. Bake it at 200 °C for 12-15 minutes until little bubbles appear on top.
REVIEWS
Blueberry Cobbler Crumble with
