Blueberry Crumble Iced Latte

This recipe features cinnamon crumble atop whipped cream and Blueberry Crumble coffee. Yes, this recipe takes a little more time and effort, but it is totally worth it! Once you make these sweet little crumbles, you’ll have more than enough for your Iced Latte. Try sprinkling them on ice cream, fresh fruit, and yes, any cup of Lancaster County Coffee, hot or cold.

 

Heat oven to 350 degrees and have a pie pan or an 8×8 baking dish handy. In a separate bowl, stir together ¼ cup of sugar, ¼ cup brown sugar, ¼ cup flour, ¼ cup old fashioned or quick oats (not instant) and ½ teaspoon of cinnamon. For extra spiciness, add a ¼ teaspoon of nutmeg and ¼ teaspoon of cardamom. Add 4 Tablespoons of ice cold butter, cut into small cubes. Use two knives to cut butter into smaller bits until the mix is crumbly, but doesn’t stick together.

 

Pour crumbles into your ungreased pie plate or baking dish, and press lightly. Bake at 350 degrees for 20 minutes and let cool completely.

 

Once cool, use a fork to break into bits, and store extra in an airtight container in the refrigerator. Use within 1 week.

 

To make an easy cold brew, start by grinding enough coffee beans to fill a half-cup measuring cup, or use ½ cup of ground coffee. Add 2 cups of filtered water, and let it set at room temperature for 6-8 hours (or overnight.) Using a coffee filter or cheesecloth, gentle pour the coffee to filter out solids. Filter twice if needed to thoroughly remove grinds. Chill until ready to use.

To make your Blueberry Crumble Cold Latte, fill a cup with ice, pour the cold-brew Blueberry Crumble to the cup and sweeten to taste. Top with whipped cream and homemade crumbles. Fresh blueberry garnish is optional.

 

SHORTCUT: While nothing beats the taste of homemade crumbles, crush granola is a good substitute when you’re in a hurry.