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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.
  • Total Time
    Prep: 20 min. Bake: 40 min.
  • Makes
    6 servings


  • 4 cups fresh blueberries
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated lemon zest
  • 1 teaspoon lemon juice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 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 zest, optional


  • Place blueberries in a large bowl. Combine the sugar, cornstarch, flour, cinnamon, lemon zest 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 zest if desired.
Nutrition Facts
1 serving (calculated without whipped cream): 215 calories, 3g fat (1g saturated fat), 5mg cholesterol, 158mg sodium, 47g carbohydrate (33g sugars, 3g fiber), 1g protein.

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