Blueberry Crumble Food

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EASY BLUEBERRY CRUMBLE



Easy Blueberry Crumble image

A delicious crumble best made with frozen blueberries is unmatched when served warm with vanilla ice cream.

Provided by Anonymous

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 55m

Yield 8

Number Of Ingredients 10

6 ½ cups frozen blueberries
⅓ cup brown sugar
1 teaspoon lemon zest
6 tablespoons unsalted butter, room temperature and cut into chunks
¾ cup all-purpose flour
1 ¼ cups brown sugar
¼ teaspoon salt
½ cup rolled oats
½ teaspoon ground cinnamon
1 pinch ground nutmeg

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
  • Combine blueberries, brown sugar, and lemon zest in a large bowl. Pour filling into the prepared baking dish.
  • Combine butter, flour, brown sugar, oats, salt, cinnamon, and nutmeg in a bowl and rub between your fingers to make crumbles. Sprinkle topping evenly over blueberries. .
  • Bake in the preheated oven until crumble is lightly browned and bubbly, 40 to 45 minutes. Serve warm.

Nutrition Facts : Calories 312.6 calories, Carbohydrate 56.1 g, Cholesterol 22.9 mg, Fat 9.9 g, Fiber 4.4 g, Protein 2.5 g, SaturatedFat 5.6 g, Sodium 83.7 mg, Sugar 38.6 g

BLUEBERRY GRUMBLE



Blueberry Grumble image

Provided by Food Network

Categories     dessert

Time 1h

Yield One 8 to 10-inch/20-to25 cm "grumble"

Number Of Ingredients 8

3/4 cup/170 g butter, plus more for pan
1 cup/225 g brown sugar
1 1/2 cups/200 g ground almonds
1 cup/110 g rolled oats, toasted
4 cups blueberries
1/4 cup/55 g granulated sugar
2 tablespoons flour
Slightly sweetened vanilla-flavored whipped cream, for serving, optional

Steps:

  • For the grumble topping: Heat the oven to 400 degrees F/200 degrees C. Butter an 8-by-8-inch baking dish.
  • Cream together the butter and brown sugar. Cut in the ground almonds and oats. (You could add some cinnamon and ginger if you like, too, although I prefer it plain.) Set aside.
  • For the filling: Toss the fruit with the granulated sugar and flour and tumble into the baking dish.
  • Sprinkle the crumble mixture evenly over the fruit and press to pack it down a bit. Bake until the fruit is soft and the top crisp, about 40 minutes. Let sit about 15 minutes before serving. If you like, serve with sweetened vanilla-flavored whipped cream.

RIDICULOUSLY EASY BLUEBERRY CRUMBLE



Ridiculously Easy Blueberry Crumble image

This easy blueberry crumble with perfectly cooked blueberries topped with a buttery oat crumble is high on our list of favorites. There's no fancy equipment needed and you only need about 10 minutes of prep time. Before adding sugar to the filling, taste your berries. If they are already sweet, you might want to hold back on how much sugar you add.

Provided by Adam and Joanne Gallagher

Categories     Dessert

Time 40m

Yield Makes 8 servings

Number Of Ingredients 10

24 ounces (about 2 pints) fresh blueberries
2 to 4 tablespoons sugar, see notes
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice or use water
Pinch fine sea salt
3/4 cup (100 grams) all-purpose flour
3/4 cup (65 grams) old-fashioned rolled oats
1/2 cup (100 grams) sugar, try combining 1/4 cup brown sugar + 1/4 cup granulated sugar
1/2 cup (115 grams) butter, melted (1 stick) or substitute 1/2 cup melted coconut oil
1/8 teaspoon fine sea salt

Steps:

  • Heat oven to 375 degrees Fahrenheit.
  • Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
  • Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.
  • Sprinkle over blueberry filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
  • Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.

Nutrition Facts : ServingSize 1/8 of the dish, Calories 289, Fat 11.9g, SaturatedFat 7.3g, Cholesterol 30.4mg, Sodium 75.5g, Carbohydrate 43.6g, Fiber 3.2g, Sugar 24.2g, Protein 3.1g

BLUEBERRY CRUMBLE



Blueberry Crumble image

This super-easy blueberry crumble features sweet berries with a brown sugar, almond and oat 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. -Elizabeth Tomlinson, Morgantown, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 10

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 all-purpose flour
2 tablespoons chopped almonds
1/8 teaspoon ground cinnamon
3 tablespoons cold butter
Vanilla ice cream

Steps:

  • 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.

Nutrition Facts : Calories 320 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 96mg sodium, Carbohydrate 55g carbohydrate (38g sugars, Fiber 4g fiber), Protein 3g protein.

BLUEBERRY CRUMBLE



Blueberry Crumble image

Blueberry lovers, rejoice! The filling for this easy crumble calls for a whopping two pounds of fresh blueberries. Served in bowls with scoops of vanilla ice cream, it's the ultimate summer dessert. If you're making it out of season, feel free to use frozen blueberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 1h45m

Yield Serves 6 to 8

Number Of Ingredients 10

3/4 cup granulated sugar
1/4 cup cornstarch
1/2 teaspoon kosher salt
2 pounds blueberries (6 cups)
1 tablespoon fresh lemon juice (from 1/2 lemon)
6 tablespoons unsalted butter, room temperature
1/4 cup light-brown sugar
1 cup unbleached all-purpose flour, spooned and leveled
1/2 teaspoon kosher salt
Vanilla ice cream, for serving (optional)

Steps:

  • Filling: Preheat oven to 375 degrees. In a large bowl, whisk together granulated sugar, cornstarch, and salt. Fold in blueberries and lemon juice until well coated. Transfer to an 8-inch square baking dish.
  • Topping: In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and brown sugar on medium speed until light and fluffy. Add flour and salt; using your hands, mix until large pieces form. Scatter evenly over filling.
  • Bake until center is bubbling, 55 minutes to 1 hour, tenting loosely with foil after 30 minutes. Let cool at least 30 minutes before serving, with vanilla ice cream if desired.

BLUEBERRY CRUMBLE



Blueberry Crumble image

This recipe is from North American Blueberry Council. This is a good way to use instant oatmeal pkgs. that didn't get used during the winter.

Provided by RecipeMonster

Categories     Breakfast

Time 38m

Yield 6 serving(s)

Number Of Ingredients 4

4 cups fresh blueberries (thawed if using frozen)
1 -2 tablespoon sugar
3 (1 1/2 ounce) packages instant maple and brown sugar oatmeal (1.5 oz each)
3 tablespoons butter, softened

Steps:

  • Preheat oven to 375 degrees F.
  • In a 9-inch pie plate, toss blueberries with sugar.
  • In a small bowl, combine oatmeal and butter until mixture forms coarse crumbs; sprinkle over blueberries.
  • Bake until mixture bubbles around the edge and topping is light brown, 30 to 35 minutes.

BLUEBERRY CRUMBLE



Blueberry Crumble image

Provided by Moira Hodgson

Categories     easy, dessert

Time 55m

Yield 8 servings

Number Of Ingredients 8

2 pints blueberries
Juice of 1/2 lemon
1 tablespoon instant tapioca
3/4 cup plus 2 tablespoons sugar
6 tablespoons cold unsalted butter
1 cup all-purpose flour
Pinch of salt
1 tablespoon grated lemon peel

Steps:

  • Preheat oven to 375 degrees.
  • Place blueberries in an eight-inch baking dish two inches deep. Squeeze lemon juice on top. In a small bowl, blend tapioca with two tablespoons sugar. Add to berries and mix.
  • Cut the butter in pieces. Combine with the remaining sugar, flour and salt in a mixing bowl or food processor fitted with a steel blade. If using your fingers, blend the mixture until it has the texture of coarse bread crumbs. Blend in the lemon peel.
  • Sprinkle the mixture evenly over the blueberries. Bake 35 to 40 minutes, or until the juices are bubbling and the top is golden brown. Cool for about 10 minutes and serve warm.

Nutrition Facts : @context http, Calories 266, UnsaturatedFat 3 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 6 grams, Sodium 39 milligrams, Sugar 29 grams, TransFat 0 grams

AMERICAN BLUEBERRY CRUMBLE



American Blueberry Crumble image

When asked for a good blueberry crumble I came across this with great reviews from Garen Zamarra on Foodnetwork. You can double the recipe, use a 9x13 pan, and increase baking time by about 20 minutes. Enjoy!

Provided by Sharon123

Categories     Dessert

Time 50m

Yield 6-8

Number Of Ingredients 13

1 teaspoon unsalted butter, softened
2 pints blueberries or 2 pints any other berries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup orange juice (or apple cider)
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, cold and cut into cubes
1/2 cup toasted oats
1/2 cup chopped toasted almond
1/2 teaspoon ground cinnamon (optional)

Steps:

  • Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
  • For the filling:.
  • In a bowl, add the blueberries, sugar, cornstarch, orange juice or apple cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
  • For the topping:
  • In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
  • Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.

Nutrition Facts : Calories 573.6, Fat 19.6, SaturatedFat 8.4, Cholesterol 32.2, Sodium 9.5, Carbohydrate 96, Fiber 5.6, Sugar 63.3, Protein 7.8

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