Blueberry Crumble
Fresh summer berries shine in this homemade blueberry crumble recipe! With jammy filling and a buttery topping full of cozy spices, it’s an easy, rustic dessert.
Servings: 10
Ingredients
Filling:
- 8 cups fresh or frozen blueberries (no need to thaw)
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
Topping:
- ½ cup unsalted butter, melted (1 stick)
- ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour (or ½ cup whole wheat flour, ½ cup all purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon salt
- ¼ cup turbinado sugar (optional)
Instructions
- Preheat the oven to 350ºF. Prepare 9 × 13 inch baking dish by spraying it lightly with nonstick cooking spray or greasing with butter (see note).
- Measure blueberries into the prepared baking dish, add ¼ cup sugar, and cornstarch, and stir to coat.8 cups fresh or frozen blueberries, ¼ cup granulated sugar, 2 tablespoons cornstarch
- In a medium-sized bowl, blend together melted butter, ¾ cup sugar, and vanilla. Add flour, baking powder, cinnamon, nutmeg, and salt; mix well.½ cup unsalted butter, melted, ¾ cup granulated sugar, 1 teaspoon pure vanilla extract, 1 cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon salt
- Spoon mixture evenly onto the blueberries, or scatter it on with your fingers. If you're using the turbinado sugar, sprinkle it over the topping.
- Bake for 55 to 65 minutes (baking time depends on whether you use fresh or frozen blueberries). Filling should be bubbling around the edges and top will be lightly browned.
- Serve warm or at room temperature. The filling will thicken as it cools. Top each serving with whipped cream or a scoop of vanilla ice cream, if desired.
Video
Notes
- Baking dish: We recommend a glass baking dish for this recipe. A glass or ceramic dish distributes the heat more evenly and is non-reactive. Aluminum pans may discolor and give the crumble an off flavor.
- Make a smaller crumble: This recipe makes a large dessert but you can halve the recipe and use 9 x 9 inch square baking dish. Cut the ingredient amounts in half.
- With different fruit: This recipe works with other berries and fruit, or a combination of them. If you like, substitute 4 cups of sliced or diced apple or peaches for 4 cups of the blueberries to make a mixed fruit crumble. You can substitute strawberries, raspberries, or blackberries, too.
- Flavor variations: If desired, add a teaspoon of grated ginger root, or a teaspoon of lemon juice and 1 teaspoon lemon zest to the filling. Ground cardamom can be substituted for the cinnamon and nutmeg, or in addition to them.
Nutrition
Serving: 1square | Calories: 279kcal | Carbohydrates: 48g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 75mg | Potassium: 109mg | Fiber: 3g | Sugar: 32g | Vitamin A: 348IU | Vitamin C: 11mg | Calcium: 37mg | Iron: 1mg
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