Blueberry Crumble

When you don't have time to make blueberry pie, make blueberry crumble in a pie pan!

An easy, pretty, crowd-pleasing dessert

When you don’t have time to make blueberry pie, make a Blueberry Crumble — in a pie pan! We celebrated my husband’s birthday (and he likes blueberry anything… pie, cobbler, crumble… ) with this really yummy dessert!

This would also make for an easy, pretty and crowd-pleasing dessert for the holiday table!

Scroll down to see the recipe.

Blueberry Crumble

Recipe

Blueberry Crumble
 
When you don't have time to make blueberry pie, make a Blueberry Crumble — in a pie pan!!
Author:
Recipe type: Bakery, Dessert
Cuisine: Gluten-Free, Egg-free, Dairy-free optional
Ingredients
Blueberry Filling:
  • 6-8 cups fresh or frozen wild blueberries, dethawed, depending on size of pan... I tend to use 8 cups.
  • ½ cup sugar (feel free to use up to ¾ cup if you want it sweeter)
  • ⅛ tsp salt
  • 3 tbsp flour or cornstarch
  • ¼ - ½ tsp cinnamon, depending on tastes
  • 1 tsp fresh lemon juice
Crumble Topping: (This makes a large quantity... Depending on your pan, I usually use only ½ -3/4 of the topping mixture so feel free to cut the recipe in half)
  • 1 cup flour (I use GF Jules gluten-free flour)
  • ¾ cup brown sugar
  • ½ cup quick cooking gluten-free oats
  • 1 stick butter or dairy alternative (I used Earth Balance soy-free sticks)
  • ⅛-1/4 tsp cinnamon (to taste)
Instructions
Preheat over to 350 degrees F
Blueberry Filling
  1. In a large mixing bowl, gently mix together all the blueberry filling ingredients.
  2. Place in a pie dish of any shape approx 9 inches.
Brown Sugar Crumble
  1. Place all ingredients in a medium bowl and mix together with a pastry cutter or your hands until well combine.
  2. Sprinkle on crumb topping on blueberry mixture leaving a small border so that you can see the blueberries.
Bake for 40 minutes or until bubbling.

 

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