Blueberry Crumble Recipes

RIDICULOUSLY EASY BLUEBERRY CRUMBLE

Steps:

• Heat oven to 375 degrees Fahrenheit.
• Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
• Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.
• Sprinkle over blueberry filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
• Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.

BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
• For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
• For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
• Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.

BLUEBERRY CRISP

Steps:

• Preheat oven to 375 degrees F.
• Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.
• Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.
• Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

EASY BLUEBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.
• Combine butter, flour, brown sugar, oats, salt, cinnamon, and nutmeg in a bowl and rub between your fingers to make crumbles. Sprinkle topping evenly over blueberries. .
• Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.

BLUEBERRY CRUMBLE

Steps:

• 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.

BLUEBERRY CRUMBLE PIE

Steps:

• To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together; being sure not to overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.
• To make the crumble: Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.
• To make the filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.
• To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin; set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, 1 to 1 1/4 hours. Remove, and cool on a wire rack.

BLUEBERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees F.
• In a 9-inch pie plate, toss blueberries with sugar.
• In a small bowl, combine oatmeal and butter until mixture forms coarse crumbs; sprinkle over blueberries.
• Bake until mixture bubbles around the edge and topping is light brown, 30 to 35 minutes.

BLUEBERRY CRUMBLE

Steps:

• In a greased 9-in. microwave-safe pie plate, combine the blueberries, sugar and cornstarch. Cover and microwave on high for 7-8 minutes or until thickened, stirring twice. , Meanwhile, in a small bowl, combine the oats, brown sugar, flour, almonds and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over blueberry mixture. , Microwave, uncovered, on high for 2-3 minutes or until butter is melted. Serve with ice cream.

BLUEBERRY CRUMBLE

Steps:

• Preheat oven to 375 degrees.
• Place blueberries in an eight-inch baking dish two inches deep. Squeeze lemon juice on top. In a small bowl, blend tapioca with two tablespoons sugar. Add to berries and mix.
• Cut the butter in pieces. Combine with the remaining sugar, flour and salt in a mixing bowl or food processor fitted with a steel blade. If using your fingers, blend the mixture until it has the texture of coarse bread crumbs. Blend in the lemon peel.
• Sprinkle the mixture evenly over the blueberries. Bake 35 to 40 minutes, or until the juices are bubbling and the top is golden brown. Cool for about 10 minutes and serve warm.