Photo: Blueberry Crumble Recipe
Ingredients
Filling:
- 1 teaspoon unsalted butter, softened
- 2 pints blueberries, or any other berry
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 cup apple cider or orange juice
- 1 teaspoon vanilla extract
Streusel Topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 6 tablespoons unsalted butter, cold and cut into cubes
- 1/2 cup toasted oats
- 1/2 cup chopped, toasted almonds
Directions
Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.
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By hylee
on May 30, 2012
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Just made this for my husband's birthday dessert. I used fresh squeezed orange juice and the zest of half an orange. I used frozen blueberries so added a little more cornstarch since it became quite liquidy when the blueberries started thawing. I let it sit out for a few hours after baking to cool and for the blueberries to set. I don't like it too gooey so the consistency was quite good (between runny and gooey. I made my own whipped cream with whipping cream, sugar and plain yogurt. Fantastic. Husband is very happy!
By mpattersonledon...
New York, NY
on May 28, 2012
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Don't like this recipe. The fruit part was runny; I don't think the juice is necessary. The topping did not come together - it was just a bunch of crumbs. The nuts were good.
By jimo1944_12208015
banning, 43
on September 05, 2011
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Wonderful recipe as is--easy and fast to make, very tasty, and best of all; VERSATILE! Have made this numerous times using different fruits and combinations thereof, using granola instead of oats, pecans instead of almonds. Freshly squeezed OJ with the zest is excellent! This recipe can easily be doubled in a 9 x 13 pan with slightly longer cooking time. For the filling, thoroughly whisking the sugar and corn starch into the juice FIRST prevents any clumping or settling. For those who have complained about this recipe being too runny---they served too quickly after taking out of oven. You must wait a bit to allow the corn starch to work(set.
adds an exceptionally
Read all 13 reviews