Blueberry Crumble

Prep Time15

Cook Time30

Total Time45

Servings: Servings

Ingredients

For the Crisp Filling:

18 ounces fresh blueberries
½ cup granulated sugar *See note
3 tablespoons cornstarch
1 tablespoon freshly squeezed lemon juice
½ teaspoon ground cinnamon

For the Crumble Topping:

⅔ cup old-fashioned rolled oats
6 tablespoons unsalted butter cold and cubed
¼ cup all-purpose flour
½ cup light brown sugar
3 tablespoons granulated sugar
⅛ teaspoon salt
¼ teaspoon ground cinnamon

Instructions

To Make the Filling:

Preheat the oven to 350°F and lightly grease a 1 ½ - 2 quart baking dish.
Combine the blueberries, sugar, cornstarch, lemon juice, and cinnamon. Transfer to the prepared dish.
18 ounces fresh blueberries, ½ cup granulated sugar, 3 tablespoons cornstarch, 1 tablespoon freshly squeezed lemon juice, ½ teaspoon ground cinnamon

To Make the Topping:

Combine all the topping ingredients in a medium bowl using a pastry cutter or your hands. The butter should be fully mixed in without any dry, sandy patches.
⅔ cup old-fashioned rolled oats, 6 tablespoons unsalted butter, ¼ cup all-purpose flour, ½ cup light brown sugar, 3 tablespoons granulated sugar, ⅛ teaspoon salt, ¼ teaspoon ground cinnamon
Sprinkle the crumble topping evenly on the filling.
Bake for 30-35 minutes until the filling is bubbly and the topping is golden brown and crunchy.
Serve warm with a scoop of vanilla ice cream.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of crisp. Actual calories will vary.

*Taste the blueberries before you start. If they’re tart, consider adding more sugar.

Nutrition Facts

Blueberry Crumble

Serving Size

1 cup

Amount per Serving

Calories

352

% Daily Value*

Fat

Saturated Fat

Trans Fat

0.5

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

Potassium

128

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

397

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.