Blueberry Crumble

Kitchen Tested
  • Yield 8 servings
  • Prep 15 mins
  • Cook 45 mins

Sweet blueberry filling, and a crispy crumbly crust.

blueberry crumble
Mark Boughton Photography / styling by Teresa Blackburn

Crumbles are the link between cobblers and that other realm of fruit desserts -- crisps and Betties.


3 pints blueberries
3/4 cup granulated sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Finely grated rind of 1 lemon
Lemon juice (optional)
1 1/2 cups all purpose flour
2/3 cup firmly packed light brown sugar
8 tablespoons unsalted butter


  1. Preheat oven to 375F.
  2. Combine berries, granulated sugar, cornstarch, salt, cinnamon, nutmeg and lemon rind; toss gently. Add lemon juice if berries are not tart enough. Spoon fruit mixture into a greased 2-quart casserole dish.
  3. Combine flour and brown sugar. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle over fruit.
  4. Bake until topping is golden brown and filling is bubbly in the center, about 45 minutes.

Recipe by Damon Lee Fowler.



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