Cake, Batter, and Bowl

Pomegranate Blueberry Crumble

Desserts

Pomegranate Blueberry Crumble

Pomegranate Blueberry Crumble

My favorite part of Trader Joe’s is the cereal aisle. They have so many unique choices! I normally have one of the high fiber/protein super nutritious ones for breakfast, but always enjoy a cup of the less healthy ones for dessert after dinner. They have one with chocolate one that is really delicious and I recently devoured a box featuring pomegranate and blueberries together. It was so good that I immediately knew I wanted to create a real dessert with this flavor combo.

I originally attempted this crumble a couple weeks ago when Reeni hosted BSI with the Blogger Secret Ingredient of blueberries. But, it turned out to be a disaster! I reduced some pomegranate juice down to a syrup and then threw it on a bunch of frozen blueberries. The syrup solidified on just the blueberries it hit and the whole thing turned out to be a huge watery mess after it baked. But, the dessert was much more successful after I tweaked a few things this weekend. I simply simmered the blueberries in the pomegranate juice until the mixture reduced and then thickened the mixture with a bit of cornstarch. The tang of the pomegranate juice really complimented the blueberries! The key to the crumble topping is the almond meal (from Trader Joe’s of course!). Please do not substitute anything else because it adds another layer of flavor and seriously elevates the topping from good to super addicting!

Pomegranate Blueberry Crumble
Printable Recipe

Ingredients:
8 cups blueberries (I used half fresh and half frozen)
2 cups pomegranate juice
2/3 cup granulated sugar
3 tablespoons cold water
3 tablespoons cornstarch
1/2 cup packed brown sugar
1/2 cup almond meal
1/2 cup white whole wheat flour
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
4 tablespoons butter, melted
1/2 teaspoon vanilla

Directions:
Preheat oven to 350˚F. Stir together blueberries, pomegranate juice, and granulated sugar in a large stockpot over medium high heat. Bring mixture to a boil and then reduce heat and simmer for 20 to 30 minutes or until liquid reduces by half. Mix cold water and cornstarch together in a small bowl and add the mixture to the blueberries. Stir constantly until the mixture thickens to desired consistency, about 5 minutes.

Meanwhile, prepare the crumble topping by mixing the brown sugar, almond meal, flour, cinnamon, and salt together in a medium bowl. Stir together butter and vanilla and mix with flour mixture.

Pour the thickened blueberry mixture into an 8-inch square pan and top evenly with the crumble mixture. Bake at 350˚F for 15 to 20 minutes or until topping is golden brown. Makes 8 servings.

Nutrition: 369 calories, 10.1g fat, 5.0g fiber, 3.9g protein per serving
Cost: $0.94 per serving

Nutella Pavlova with Strawberries

Time for my third and final New Zealand recap post (here are part 1 and part 2 if you missed them!). From Kaikoura, we set out on our longest drive of seven hours to the opposite side of the South Island to see two glaciers. Yes, glaciers! We visited Fox Glacier first...

Pink Lemonade Sorbet

We lived in California when I was 3 years old and one of my favorite pastimes was picking lemons from the tree in our backyard. I actually only vaugely remember the lemon tree (apparently my mom had to routinely stop me from picking too many at once), but freshly...

My Mom’s Culinary Arts Program and Chocolate Cake

I’ve been meaning to tell you about the very cool Culinary Arts High School Program my mom runs at Central Campus in Des Moines, Iowa for awhile now, and I figured this would be the perfect opportunity since I won’t be cooking up any recipes to share while we’re on...

Banana Mascarpone Mousse Trifles

I’ve been on quite the popsicle kick lately. This unbearable heat wave means our oven hasn’t been turned on in weeks, so I haven't baked any desserts. My sweet tooth still needs to be satisfied though, and popsicles are just the perfect low calorie refreshing treat! I...

Chocolate Chip Cookie Dough Turtle Cheesecake

I’ve been having a lot of fun in the kitchen lately.  First of all, I’m reviewing a product from CSN Stores, a fabulous Boston-based company with over 200 online shops.  They have everything you need for your house, from a vanity to a grill, so...

Caramelized Peach Sundaes with Cardamom Gingersnap Topping

When I was planning our Indian dinner party menu, I knew I wanted to serve ice cream since it’s been so hot, but I still wanted to have the dessert tie in with the theme of the meal because yes, I’m a big dork like that! I was thinking it would be fun to create my own...

Spiced Apple Cupcakes

I figured it’s about time that I actually post a cake recipe - you know, since my blog is called Cake, Batter, and Bowl and all... I couldn’t resist the cute word play on Shake, Rattle, and Roll when I was brainstorming names with my Dad over Christmas last year, but...

Peanut Butter Chubby Hubby Bars

Have you ever thought you didn’t like an ingredient and then suddenly realized that you’d actually been enjoying it for years? This recently happened to me. I never liked Whoppers growing up and remember being thoroughly confused about why someone would prefer a...