I was quite surprised as I opened up my Christmas presents to find a large box with what I came to find was an Air Fryer. I remain a person who confidently remains unaffected by trends. I read all of the popular books years later. I binge watch whole shows who have already gone off air. The Air Fryer was no exception. Many times I strolled passed them in a store, tilted my head, touched and read facts about the machine and continued on. Would this be useful for a family of 5!?
Today I decided it was time to break it out and experiment. I’ve been in a weird place lately. I started a job as a prep cook back in November and have since spent many, many long hours cooking and prepping for our restaurant. When I get home, I either throw together something in a flash and make something very fresh or I get take out because I’m exhausted. It’s my day off so I decided to give this nifty piece of kitchen gadgetry a try.
To my kitchen I went with a little grumble in my belly. I scoured the kitchen for a good test run food to throw into the Air Fryer that wouldn’t take an enormous amount of time. I recently purchased some Gardein Crabless Cakes and thought that this might be the perfect snack and starter. If this worked, I think I could build my confidence and accomplish just about anything. The anxiety would be set aside and I would be ready to dive in. I sprayed a little bit of olive oil from my new mister that I also received at Christmas. Tossed the cakes in a boom! 7 minutes later I flipped and then removed 7 minutes later. I found a hot crabless cake with a crisp crust and I was impressed. No big pans to clean, no hot oven or aluminum foil. Just a simple snack, with minimal clean up. I like it! So much so that I decided to take it a bit further to today’s recipe.
To my kitchen I once again went, shuffling through ingredients and thinking of dessert. I had intended to make this recipe for New Year’s Eve but those plans fell through. All things happen in the right time for the right reasons and maybe, just maybe it was so I could bring you this genius idea. Blueberry Crumble that you can enjoy and make just for you or the whole family.
I started by making a simple mix of blueberries, flour for thickening the juices that would be released, and some sugar to combat the inevitable tartness of frozen blueberries.
I creamed together some Myoko’s Butter and coconut sugar. My friends, when I tell you I actually screamed in delight at finding this in my local Kroger… Believe me when I say my kid’s were thoroughly embarrassed as their mom freaked out about finding the best vegan butter in the world. It may be stupid expensive but when I say that it is worth it, I assure you with all confidence that if you were formally a butter lover pre-vegan or pre-dairy issues that you will find nostalgia and comfort in the love of this butter.
After creaming the sugar and butter I added the flour. I think this would work incredibly fine with gluten free flour as there is no need to rise or be fluffy. If you do try this please let me know in a comment how it turned out. I more than likely will run out of regular flour and will end up using my gluten free flour at some point in the future.
The tart molds that I used I purchased at Bed, Bath, & Beyond many years ago for less than a dollar a piece. Four fit perfectly into the pan of the air fryer so perfectly as if they were meant to be. I preheated my Air Fryer to 350 Degrees Fahrenheit for 10 minutes. During that time I spooned a few heaping tablespoons of the blueberry mixture into the tins and then generously topped them with the crumble.
Into the Air Fryer it went. I set the timer for 15 minutes to start but eventually decided that 20 minutes left the crumbled the desired golden brown that I like. Machines can typically vary so I highly recommend checking your crumble at 15 minutes and checking for your desired crispness.
We are basically near the middle of winter so I ate this hot and straight out of the Air Fryer. I think it would work wonderful with some non-dairy vanilla ice cream in the Summer time. Hello 4th of July! I have the perfect recipe when blackberry season arrives. If you don’t happen to have an Air Fryer, use your conventional oven at 350 F for 30 minutes or until the crumble is a golden brown.
Blueberry Crumble | Air Fryer Recipe
– 2 Cups of Blueberries
– 2 Teaspoons of All Purpose Flour
– 2 Teaspoons of Lemon Juice
– 2 Teaspoons of Coconut Sugar
– 6 Tablespoons of Myoko’s Vegan Butter
– 4 Tablespoons Coconut Sugar
– 1/2 Teaspoons of Salt
– 1 Cup of All Purpose Flour
1. Preheat your Air Fryer to 350 degrees for 10 minutes.
2. Mix the ingredients for the Berry Mixture until the berries are well coated.
3. Add the butter and coconut sugar to a small bowl and use the tines of a fork to cream until a well mixed.
4. Stir in the flour until you have a crumb like consistency. If your butter is still very cold, use your hands to mix into a sand like texture.
5. Spoon a few heaping teaspoons of the berry mixture into your tart tin of choice.
6. Cover liberally and beautifully with the crumble mixture.
7. When the machine is preheated place each tin in the Air Fryer basket and close. Cook for 15 minutes and check for doneness. If it isn’t golden brown, add it back into the Air Fryer for 5 minute increments until you reach the desired color.
8. Enjoy hot by itself or with some yummy dairy free vanilla ice cream.
If you try out this recipe, be sure to tag me on social media so that I can find it and give you lots of love.