Cinnamon Blueberry Crumble Recipe

Cinnamon Blueberry Crumble Recipe photo by Taste of Home

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Lori Sulewski RINGOES, NEW JERSEY This is my favorite blueberry recipe. Its unique cookie topping tastes delicious with the warm berry filling.

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Cinnamon Blueberry Crumble Recipe

Prep: 20 min. Bake: 40 min.

Yield: 6 Servings

20 40 60

Ingredients

4 cups fresh blueberries
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon peel
1 teaspoon lemon juice
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
TOPPING:
2/3 cup crushed reduced-fat vanilla wafers (about 20 wafers)
1 tablespoon all-purpose flour
2 teaspoons packed brown sugar
3/4 teaspoon ground cinnamon
1 tablespoon butter, melted
Whipped cream and shredded lemon peel, optional

Directions

Place blueberries in a large bowl. Combine the sugar, cornstarch, flour, cinnamon, lemon peel and juice, nutmeg and salt; sprinkle over blueberries and toss to coat. Transfer to a greased 8-in. square baking dish.
For topping, in a small bowl, combine the wafer crumbs, flour, brown sugar and cinnamon. Stir in butter until blended. Sprinkle over blueberry mixture.
Bake at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Serve warm. Garnish with whipped cream and lemon peel if desired. Yield: 6 servings.

Nutritional Facts 1 serving (calculated without garnish) equals 215 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 158 mg sodium, 47 g carbohydrate, 3 g fiber, 1 g protein.

Originally published as Cinnamon Blueberry Crumble in Country Extra July 2008, p51