Time 15m Yield 4 servings. Number Of Ingredients 10 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.
Time 1h30m Yield 6 to 8 servings Number Of Ingredients 16 Steps:
Preheat the oven to 375 degrees F and butter a 2-quart baking dish. Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish. Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture. Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.
Time 1h45m Yield Serves 6 to 8 Number Of Ingredients 10 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.
Time 55m Yield 8 Number Of Ingredients 10 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.
Time 40m Yield Makes 8 servings Number Of Ingredients 10 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.
Time 35m Yield 6 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 375º. In a large bowl, combine first three ingredients. Cut in butter until mixture is crumbly. Pour blueberries into a buttered 2-quart baking dish. Sprinkle crumb mixture over berries. Bake 20 minutes or until topping is golden and berries are bubbly.
More about “easy blueberry crumble recipes”
Time 55m Yield 8 servings Number Of Ingredients 8 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.
