Blueberry Crumble 21.06.2016

Blueberry Crumble
Perfect for a Sunday brunch, a picnic in the park, or a special celebration, this blueberry crumble will disappear faster than you can say “yum!”. You can actually substitute the blueberries for another fruit, such as strawberries, raspberries, or rhubarb.
  1. Walnuts (chopped) ¼ c
  2. Old-fashioned oats (not quick oats) ¼ c
  3. Cinnamon ¼ t
  4. Flour 1 c plus 3 T
  5. Light brown sugar ⅓ c
  6. Unsalted butter 4 T
  7. Blueberries 2 ½ lbs.
  8. Sugar ⅔ c
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  1. Preheat oven to 400 F. In a large bowl, combine the walnuts, oats, cinnamon, butter, brown sugar, ¾ cup flour, and 1 tablespoon sugar.
  2. Place the mixture into a large blender or food processor and pulse until coarse and crumbly (not fine). Reserve.
  3. Place the blueberries on a baking sheet and cover them with ½ cup of sugar and 3 tablespoons flour. Pour the crumble mixture on top in an even layer.
  4. Bake for 30-40 minutes, adding the rest of sugar halfway through.
  5. Remove from oven and serve warm, with or without ice cream.
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