Blueberry Crumble

What I love about blueberry crumble is that it is such a quick recipe. There are so many variations you can make and it will always turn out amazing!

I love to serve it warm out of the oven with a scoop of vanilla ice cream.



Blueberry Crumble Recipe

BLUEBERRY FILLING:
2 pints, (2-3 cups) blueberries, fresh or frozen
1/2 cup sugar
zest of 1/2 lemon

FOR THE TOPPING:
1 cup flour
1 cup sugar
1 t. baking powder
1/2 t. salt
1 whole egg beaten
1/2 cup melted unsalted butter

DIRECTIONS
Preheat the oven to 350 degrees.
Toss the berries with the sugar and lemon zest and place in a 1 quart (9x9) oven safe baking dish. (I used a glass pie pan for mine).

In a large bowl, combine the flour, sugar, baking powder, salt, and egg until it resembles coarse breadcrumbs. Cover the berries with the topping and pour melted butter evenly over the top.

Bake for 30-45 minutes until the top has browned and the fruit begins to soften and the mixture bubbles.
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