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Cinnamon Blueberry Crumble Recipe

Cinnamon Blueberry Crumble Recipe

Lori Sulewski RINGOES, NEW JERSEY This is my favorite blueberry recipe. Its unique cookie topping tastes delicious with the warm berry filling.
TOTAL TIME: Prep: 20 min. Bake: 40 min. YIELD:6 servings

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

  • 1. 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.
  • 2. For topping, in a small bowl, combine the wafer crumbs, flour, brown sugar and cinnamon. Stir in butter until blended. Sprinkle over blueberry mixture.
  • 3. 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 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.