Blueberry Cobbler Crumble

How to prepare

1. To prepare the bottom layer, mix the water in a saucepan with the cornstarch and NESTLÉ Sweetened Condensed Milk.Bring to a 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.