Blueberry Crumble

If you like apple crumble, you'll love this rendition with blueberries.

Created by: Leigh Ann Hieronymus

Ingredients

  • 3/4 cup sugar
  • 3/4 cup flour, divided
  • 2 teaspoons grated lemon peel
  • 1 tablespoon fresh lemon juice
  • 5 cups fresh blueberries, plus extra for garnish
  • 2/3 cup brown sugar, packed
  • 3/4 cup rolled oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, softened
  • sugar in the raw, for dusting

Directions

  • Preheat the oven to 375°F .
  • In a large bowl, blend the sugar and 1/4 cup flour. Add lemon juice and gently stir in the blueberries. Pour into individual tart pans, or one ceramic pie pan.
  • In a medium bowl, stir together the brown sugar, oats, salt, 1/2 cup flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping over the blueberry filling. Sprinkle with sugar in the raw.
  • Bake for 30 minutes, until bubbly on top. Cool over a wire rack. To serve, top with whipped cream and fresh mint sprig.

Recipe Information

Ingredients

  • 3/4 cup sugar
  • 3/4 cup flour, divided
  • 2 teaspoons grated lemon peel
  • 1 tablespoon fresh lemon juice
  • 5 cups fresh blueberries, plus extra for garnish
  • 2/3 cup brown sugar, packed
  • 3/4 cup rolled oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons butter, softened
  • sugar in the raw, for dusting

Directions

  • Preheat the oven to 375°F .
  • In a large bowl, blend the sugar and 1/4 cup flour. Add lemon juice and gently stir in the blueberries. Pour into individual tart pans, or one ceramic pie pan.
  • In a medium bowl, stir together the brown sugar, oats, salt, 1/2 cup flour and cinnamon. Mix in butter using a fork until crumbly. Spread the crumb topping over the blueberry filling. Sprinkle with sugar in the raw.
  • Bake for 30 minutes, until bubbly on top. Cool over a wire rack. To serve, top with whipped cream and fresh mint sprig.