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Home » Recipes » Desserts » Blueberry Beignet Crumble Recipe

Blueberry Beignet Crumble Recipe

by trisha haas

I love vanilla ice cream.

I love how the plainness of it can invite bright colored fruit or rich chocolatey fudge drizzled on top. Of course vanilla ice cram is also enjoyable in its creamy perfection alone.

Except who wants that.

Vanilla Ice cream is a canvas just waiting to be decorated, wouldn’t you agree?

See.

Today while browsing my cupboard trying to decide between making a lemon pie, a raspberry peach cobbler, an apple crisp, a cherry streusal, or a banana pudding, my eyes fell on my half empty box of Cafe Du Monde Beignet mix. If you have never been to Cafe Du Monde in New Orleans, you have no idea what you are missing. If you have, you already know what you are missing. It’s heaven in the worlds most perfect fried doughnut covered in powdered sugar and served along side a cup of Cafe Au Lait.

Divine.

I suppose with that kind of entry you are expecting me to showcase my vanilla ice cream with some beignets. Nope…but do not put that out the door as of yet. I can totally feel a NOLA style ice cream in the making. Instead, I got creative and used the beignet mix to create a new recipe full of sugar and fruit- a sorta best of both flavors thing.

Here we go:

 

 

(uncooked crumble)

 

(cooked crumble)

 

You may be telling yourself, that is a lot of work for ice cream topping…oh, but it’s so….fantastic.

 

You do not want to deny yourself the sweet blueberries and subtle crunch of the crumble, all toned down by a scoop of your favorite Vanilla treat.

Go.

Cook.

Eat.

Enjoy.

Blueberry Beignet Crumble

Blueberry Mixture:

  •  1 cup (organic) blueberries
  • 1/2 cup red grape juice
  • 1 tbsp honey
  • 1 tbsp lemon

Instructions:

  1. Combine blueberries, grape juice, honey and lemon in a pot and place on stove till boiling. Once boiling, move to simmer for 15 minutes.
  2. Transfer to a bowl and then place in fridge till cold….approx 30-45 minutes.

Crumble Recipe:

  • 1/3 cup cold butter
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 3/4 cup beignet mix
  1. Combine all dry ingredients and mix with mixer till crumble starts to form.  This is easiest if you cut up your butter. As mixing, add your vanilla extract. This recipe is very sweet because the beignet mix already has some sugar, so feel free to cut back on sugar if that is a concern.
  2. Fluff with your fork.
  3. Place in glass pie plate and put in a pre-heated 375 degree oven for 15-17 minutes. Please  note that it will start to melt together (the crumble) because of the butter. Take out carefully and fluff w fork. Leave on stove for approx 20 minutes. As the crumb is out of the oven, it will start to harden. When its not so hot, you can break into smaller pieces of crumble.

 Once both are cool, add toppings to your ice cream and enjoy!~

~Trisha

Copyright notes: Please note that this is an original recipe. If you would like to remake it to share, that would be great! I would just appreciate a link back if I inspired you. If you want to share this post, you may use (1) of my photos and a link back.

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Comments

  1. katherine says

    July 20, 2012 at 8:05 pm

    This looks awesome!

  2. Liz @ A Nut in a Nutshell says

    July 6, 2012 at 3:48 pm

    Looks sooooo delicious! Now I want that AND a beignet.

  3. Amanda Tempel says

    June 24, 2012 at 1:09 am

    Yum – This looks delicious 😀

  4. Kim L says

    June 22, 2012 at 11:01 am

    Yummy!!! I will have to try this. Your pictures are awesome. This is making me so hungry….

  5. Nichol says

    June 20, 2012 at 8:18 am

    I have a blueberry addiction. It doesn’t matter what they are on or in, I’ll eat it. This looks delicious and yes I agree, vanilla ice cream must be decorated,…with something:)

  6. Andrew Kardon says

    June 18, 2012 at 10:05 pm

    Mouth. Watering. Drooooooooooooooooooooool….

  7. Sara Phillips says

    June 18, 2012 at 8:33 pm

    That looks delicious!!

  8. Katy says

    June 18, 2012 at 8:30 pm

    This looks so good. I wonder how it would taste with blackberries. We have a lot of them right now.

  9. jenny says

    June 18, 2012 at 5:59 pm

    Looks delicious. I want some now.

  10. Traci Buxton says

    June 18, 2012 at 5:31 pm

    Your pictures are luscious and the recipe sounds divine. Can’t wait to try it!

  11. Maggie Howes says

    June 18, 2012 at 5:16 pm

    O-M-G!!! This is not going to be good on my waistline….but who cares. I’m making this soon!!!

    • Trisha says

      June 18, 2012 at 5:41 pm

      yummy way to use the beignet mix, huh

Hello~! Welcome to MomDot. My name is Stephanie and this is my little spot on the web! Feel free to contact me here, I love hearing from you!

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