If you are craving the comfort of a blueberry pie, but don’t want to make a pie, try making a blueberry crumble. You’ll love this recipe with the ability to adjust the blueberry pie filling taste (since all blueberries vary in tartness and sweetness) and how easy it is to make. Whip this up for breakfast and serve with yogurt, or make as a dessert with ice cream.
See also Blueberry Crisp with an Oatmeal Crisp topping Recipe.
Blueberry Crumble
Course: All Recipes, Breakfast Ideas, Desserts and Baked Goods, Pies, Crumbles, Buckles4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
- Blueberry Filling
4 cups 4 blueberries, fresh or frozen
1/2 cup 1/2 sugar (to taste)
1/4 cup 1/4 flour
lemon juice, to taste
- Crumble Topping
1 stick 1 salted butter (1/2 cup)
1 cup 1 flour (all purpose)
1/2 cup 1/2 brown sugar
1/2 tsp 1/2 cinnamon
Directions
- PREP: Preheat oven to 375F
- SOFTEN BLUEBERRIES: Add blueberries to small baking dish (8×8, 9×9, deep dish pie pan, or 7×11). Place in oven to soften blueberries.
- MAKE CRUMBLE TOPPING: In a mixing bowl, cut the butter with flour, brown sugar and cinnamon until coarse and crumbly. A food processor, stand mixer, pastry blender, or forks all work.
- MIX BLUEBERRY FILLING: Remove blueberries from oven and gently mash with fork. Add white sugar and flour directly to blueberries. Taste the filling and add more sugar and lemon juice if needed. This method of making the blueberry filling give you a chance to test the filling before adding the topping.
- TOP WITH CRUMBLE: Add crumble topping over blueberries.
- BAKE: Bake for about 30 minutes, until filling is bubbly and crumble topping is golden brown. TIP: Place on a baking sheet with parchment paper to catch bubbling over.
Notes
- If using unsalted butter, add 1/4 tsp salt to crumble
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