Saturday, June 11, 2011

Blueberry Almond Struesel

There is an evil temptress in the grocery store... well there are many, actually. But lately, it has been anything made by Entemanns. Every time I walk by one of those blue and white boxes my mouth waters and I stare into the plastic window and pine after the fat sweetness that sleeps inside. Here is my own version of something sweet and beautiful.

I started with a simple Muffin Recipe.   Added 1 1/2 Cups frozen blueberries, thawed and 1 Cup of crushed almonds. I used almond milk in place of milk.   Then, I poured the (thick) batter in a greased 9" cake pan and topped with a small version of an adapted fruit crisp recipe:

1/2 Cup Oats
1/2 teaspoon cinnamon
1 teaspoon sugar
2 Tablespoons butter

Bake at 350 degrees for 40 to 50 minutes. Check insides with toothpick to make sure it's fully cooked all the way through.  After the giant muffin was cooled I topped with yummy icing.

1 Cup powdered sugar
1 teaspoons vanilla
2 - 3 Tablespoons vanilla almond milk

Mix together. Adding more milk to make thinner. Drizzle.  Enjoy!

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