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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


  • 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
  • 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


  • 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): 215 calories, 3g fat (1g saturated fat), 5mg cholesterol, 158mg sodium, 47g carbohydrate (33g sugars, 3g fiber), 1g protein.

Reviews for Cinnamon Blueberry Crumble

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Reviewed Apr. 12, 2017

"Oh my - we all thought we'd died & gone to heaven! This recipe is wonderful! The cinnamon gave the filling a wonderful flavor and the topping was so good made with vanilla wafers. Highly recommend!"

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