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Blueberry Crumble

 Blueberry Crumble
This super-easy dessert features sweet blueberries with a brown sugar, almond and oat crumbly topping that only gets better with the cool creaminess of vanilla ice cream. “Try it with other fruit, such as peaches, for a different variety,” suggests Elizabeth Tomlinson of Morgantown, West Virginia
4 ServingsPrep/Total Time: 15 min.

Ingredients

  • 3 cups fresh or frozen blueberries
  • 3 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/3 cup old-fashioned oats
  • 1/3 cup packed brown sugar
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons chopped almonds
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons cold butter
  • Vanilla ice cream

Directions

  • In a greased 9-in. microwave-safe pie plate, combine the blueberries,
  • sugar and cornstarch. Cover and microwave on high for 7-8 minutes or
  • until thickened, stirring twice.
  • Meanwhile, in a small bowl, combine the oats, brown sugar, flour,
  • almonds and cinnamon. Cut in butter until mixture resembles coarse
  • crumbs. Sprinkle over blueberry mixture.
  • Microwave, uncovered, on high for 2-3 minutes or until butter is
  • melted. Serve with ice cream. Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 320 calories, 11 g fat (6 g saturated fat), 23 mg cholesterol, 96 mg sodium,

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Blueberry Crumble (continued)

Nutritional Facts: 55 g carbohydrate, 4 g fiber, 3 g protein.