Kio’s Recipes
Blueberry Crumble
10 servings
servings15 minutes
active time1 hour 15 minutes
total timeIngredients
8 cups fresh or frozen blueberries (no need to thaw)
¼ cup granulated sugar
2 tablespoons cornstarch
½ cup unsalted butter, melted (1 stick)
¾ cup granulated sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour (or ½ cup whole wheat flour, ½ cup all purpose flour)
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt
¼ cup turbinado or coarse sugar, optional
whipped cream or vanilla ice cream for serving, optional
Directions
Prep Dish
Preheat the oven to 350ºF. Prepare 9 × 13 inch baking dish by spraying it lightly with nonstick cooking spray or greasing with butter (see note).
Prep Blueberry Filling
Measure blueberries into the prepared baking dish, add ¼ cup sugar, and cornstarch, and stir to coat.
Make Topping
In a medium sized bowl, blend together melted butter, ¾ cup sugar, and vanilla. Add flour, baking powder, cinnamon, nutmeg, and salt; mix well.
Spoon Onto Filling
Spoon mixture evenly onto the blueberries, or scatter it on with your fingers. Sprinkle turbinado sugar on top, if desired.
Bake for 55 to 65 minutes (baking time depends on whether you use fresh or frozen blueberries). Filling should be bubbling around the edges and top will be lightly browned.
Serve warm or at room temperature. The filling will thicken as it cools. Top each serving with whipped cream or a scoop of vanilla ice cream, if desired.
Nutrition
Serving Size
1 square
Calories
279 kcal
Total Fat
10 g
Saturated Fat
6 g
Unsaturated Fat
3 g
Trans Fat
0.4 g
Cholesterol
24 mg
Sodium
75 mg
Total Carbohydrate
48 g
Dietary Fiber
3 g
Total Sugars
32 g
Protein
2 g
10 servings
servings15 minutes
active time1 hour 15 minutes
total time