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Cinnamon Blueberry Crumble

 Cinnamon Blueberry Crumble
Lori Sulewski RINGOES, NEW JERSEY This is my favorite blueberry recipe. Its unique cookie topping tastes delicious with the warm berry filling.
6 ServingsPrep: 20 min. Bake: 40 min.

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

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Cinnamon Blueberry Crumble (continued)

Directions (continued)

  • topping is golden brown. Serve warm. Garnish with whipped cream and
  • lemon peel if desired. Yield: 6 servings.
Nutritional Facts: 1 serving (calculated without whipped cream) 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.