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Recipe Summary
prep: 15 mins
total: 1 hr 45 mins
Yield: Serves 6 to 8
blueberry crumble
Ingredients
Filling
3/4 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
2 pounds blueberries (6 cups)
1 tablespoon fresh lemon juice (from 1/2 lemon)
Topping
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup unbleached all-purpose flour, spooned and leveled
1/2 teaspoon kosher salt
Vanilla ice cream, for serving (optional)
Cook's Notes
You can double the amount of crumb topping, if desired. Just keep an eye on it in the oven – you may need to add up to 15 minutes to the baking time to make sure the cornstarch thickens properly and the blueberries are bubbling in the center. The topping can also be made in advance and stored in the freezer.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr 45 mins
Yield: Serves 6 to 8
blueberry crumble
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 15 mins
total: 1 hr 45 mins
Yield: Serves 6 to 8
Recipe Summary
prep: 15 mins
total: 1 hr 45 mins
Yield: Serves 6 to 8
prep: 15 mins
total: 1 hr 45 mins
prep:
15 mins
total:
1 hr 45 mins
Yield: Serves 6 to 8
Serves 6 to 8
blueberry crumble
blueberry crumble
Ingredients
Ingredients
3/4 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
2 pounds blueberries (6 cups)
1 tablespoon fresh lemon juice (from 1/2 lemon)
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup unbleached all-purpose flour, spooned and leveled
1/2 teaspoon kosher salt
Vanilla ice cream, for serving (optional)
Directions
Filling: Preheat oven to 375 degrees. In a large bowl, whisk together granulated sugar, cornstarch, and salt. Fold in blueberries and lemon juice until well coated. Transfer to an 8-inch square baking dish.
Topping: In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and brown sugar on medium speed until light and fluffy. Add flour and salt; using your hands, mix until large pieces form. Scatter evenly over filling.
Bake until center is bubbling, 55 minutes to 1 hour, tenting loosely with foil after 30 minutes. Let cool at least 30 minutes before serving, with vanilla ice cream if desired.
Cook's Notes
You can double the amount of crumb topping, if desired. Just keep an eye on it in the oven – you may need to add up to 15 minutes to the baking time to make sure the cornstarch thickens properly and the blueberries are bubbling in the center. The topping can also be made in advance and stored in the freezer.
Cook’s Notes
You can double the amount of crumb topping, if desired. Just keep an eye on it in the oven – you may need to add up to 15 minutes to the baking time to make sure the cornstarch thickens properly and the blueberries are bubbling in the center. The topping can also be made in advance and stored in the freezer.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Blueberry Crumble
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Blueberry Crumble
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
