Vegetarian
Chef Laurence of Slice Baby Slice offers a wild blueberry crumble for dessert lovers to enjoy at home! This Drop comes with everything you need to whip together the perfect crumble!
Serves 4-6 | Easy Prep | 1 Course
$29.95
CanadaAs much as we love chocolate, it’s hard to say no to this exquisite Blueberry Crumble. It’s so fresh, delicious and simple to make. The crème anglaise is the perfect addition and for those of you who want to make the experience even more memorable…adding in a scoop (or two) of vanilla ice cream is the perfect complement!
CanadaThis is by far the best blueberry crumble that we’ve ever had. I could finish the whole pan to myself. The flavour is perfect and not too sweet Just right
CanadaThe packaging was great. My 12 year old followed the instructions to make this while I made dinner. We used about half of the sugar topping for it. It received rave reviews from the whole family! The Crème Anglaise added a delicious touch! We had to fight off the people to get a picture before it was all gone!
CanadaEasy to prepare, hardest part is waiting for it to cool after taking it out of the oven cuz it looked so good we wanted to dive in. Not too sweet, and the crème anglaise was the perfect accompaniment. Ordered it again for Christmas
Chef Laurence of Slice Baby Slice offers a wild blueberry crumble for dessert lovers to enjoy at home! This Drop comes with everything you need to whip together the perfect crumble! Topped with Crème Anglaise and Turbinado Sugar, this treat will certainly hit the spot.
Allergens: Dairy, Tree Nuts, Eggs, Soy
Make sure you’ve got a Cutting Board, a Timer, and Oven Mitts. Now, let’s get cooking!
Preheat your oven to 350°F.
Line a baking pan with parchment paper.
Open the bag of Dough and crumble a little more than half on the bottom of the baking pan. Push down on the Dough to make a crust.
Open the bag of Blueberry Compote and put into the pan.
Crumble the rest of the Dough on top, and add half of the Turbinado Sugar, evenly sprinkled.
Bake on the middle rack for 30-35 minutes.
Take out of oven and let rest for 15 minutes. Add the rest of the Turbinado Sugar.
Cut either in the pan or on a cutting board.
Pour the Crème Anglaise onto each portion. Top with Fresh Blueberries.
Serve on a fancy plate or in a bowl. Enjoy!
Born and raised in France, Chef Laurence moved to Toronto 5 years ago. She inherited her passion for cooking from her grandfather, who was
Serves 4 | Easy Prep | 1 Course
$29.95
Serves 4 | Easy Prep | 1 Course
$29.95
Serves 2 | Easy Prep | 1 Course
$72.95
Serves 4-6 | Full Prep | 3 Courses
$69.95
Serves 8 | Full Prep | 5 Courses
$150.00
Qty 15 | Easy Prep | 1 Course
$21.00
Qty 6 | No Prep | 1 Course
$64.95
Qty 3 | No Prep | 1 Course
$34.95
Serves 2-3 | Full Prep | 1 Course
$34.95
Serves 2 | Easy Prep | 1 Course
$33.90
Serves 2 | Easy Prep | 1 Course
$69.95
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