Blueberry Crumble

blueberry crumble
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 45 mins

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


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

Nutritional Info *per serving

  • Glycemic Load 12.85
  • Calories 400
  • Fat 12g
  • Saturated Fat 7g
  • Polyunsaturated Fat .5g
  • Monounsaturated Fat 3g
  • Cholesterol 30mg
  • Sodium 80mg
  • Potassium 140mg
  • Carbohydrate 72g
  • Fiber 4g
  • Sugars 48g
  • Protein 3g
  • Trans Fat 0
  • Vitamin A 8%
  • Vitamin C 20%
  • Calcium 4%
  • Iron 8%