Blueberry Crumble
Blueberry crumble pairs juicy berries with a buttery sugar cookie topping for a simple seasonal dessert. Lemon brightens the filling, while vanilla and almond extract pack each golden crumble with flavor.
Servings: 9 servings
Ingredients
For the filling
- 6 cups fresh or frozen blueberries
- ¼ cup cornstarch
- ½ cup granulated sugar
- 2 tbsp fresh lemon juice
For the topping
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- ½ tsp baking powder
- ½ tsp kosher salt
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 6 tbsp unsalted butter melted
Instructions
- Preheat the oven to 350°F.
- Prepare the filling: In an 8 x 8-inch baking dish, add the blueberries, cornstarch, sugar, and lemon juice. Stir to combine, and slightly mash some of the blueberries to release their juices.6 cups fresh or frozen blueberries, ¼ cup cornstarch, ½ cup granulated sugar, 2 tbsp fresh lemon juice
- Prepare the topping: In a separate bowl, mix together the flour, sugar, baking powder, and salt. Then add the vanilla extract, almond extract, and melted butter, and stir until clumps form. Using your hands, press the topping into clumps and sprinkle them over the blueberries to create irregularly sized pieces.1 ¼ cups all-purpose flour, ¾ cup granulated sugar, ½ tsp baking powder, ½ tsp kosher salt, 1 tsp vanilla extract, ¼ tsp almond extract, 6 tbsp unsalted butter
- Bake in the preheated 350°F oven for 55-65 minutes until the filling is bubbling throughout. Remove from the oven and let cool for 20 minutes before serving.
Nutrition
Serving: 1serving | Calories: 311kcal