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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Blueberry Crumble Recipe

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This recipe for Blueberry Crumble is from God's Love Made Edible, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups. Blueberries
1/3 cup + 1/4 cup Granulated Sugar, divided
1 Tbsp sugar or flavored sugar
1 Tbsp fresh lime juice
1 tsp fresh lime zest
1 Tbsp cornstarch
1/2 tsp Cinnamon
1 cup Flour
1/4 cup packed brown sugar
1/2 cup chopped walnuts, lightly toasted
1/4 tsp Salt
2 tsp Vanilla
6 Tbsp Butter; cut into pieces and softened
Directions:
Directions:
Preheat oven to 350º, place one rack in the bottom position, and another in the upper half of the oven. Coal 8-inch square dish with baking spray.

Combine blueberries, 1/3 cup sugar, lime juice, zest, cornstarch and cinnamon. Pour into baking dish and cover with foil. Place on upper oven rack. Combine flour, brown sugar, and 1/4 cup sugar, walnuts, salt and vanilla. Mix the butter into the flour by pinching with your fingers until the butter is evenly distributed and the mixture starts to hold together. Turn out onto a baking sheet covered with parchment paper and spread into an even layer. Place on the bottom rack of oven and bake for 12 minutes.

Remove both fruit and crumble from oven, uncover the fruit and crumble the partially baked topping over the fruit and sprinkle with remaining sugar. Return to the lower rack of the oven and bake until fruit is bubbling and the topping is golden, another 15-20 minutes, checking after 10 minutes to make sure topping isn't browning too fast.
Personal Notes:
Personal Notes:
From Star Tribune July 21, 2011 originally adapted from America's Test Kitchen Family Baking Book. I also made this recipe with the Roller Plums, fresh from the tree and it was GREAT!

 

 

 

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