You are here: Home » Recipes » Blueberry Crumble Blueberry Crumble Kitchen Tested Yield 8 servings Prep 15 mins Cook 45 mins Sweet blueberry filling, and a crispy crumbly crust. Mark Boughton Photography / styling by Teresa Blackburn PrintEmail Crumbles are the link between cobblers and that other realm of fruit desserts -- crisps and Betties. Ingredients 3 pints blueberries3/4 cup granulated sugar1 tablespoon cornstarch1/4 teaspoon salt1 teaspoon ground cinnamon1/2 teaspoon freshly grated nutmeg Finely grated rind of 1 lemon Lemon juice (optional)1 1/2 cups all purpose flour2/3 cup firmly packed light brown sugar8 tablespoons unsalted butter Instructions Preheat oven to 375F. 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. Combine flour and brown sugar. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Sprinkle over fruit. Bake until topping is golden brown and filling is bubbly in the center, about 45 minutes. Recipe by Damon Lee Fowler.