Ingredients
Topping
- 2 TBSP Butter room temperature
- 2 TBSP Brown sugar
- 1/2 TBSP Vanilla extract
- 1/3 cup Pecans coarsely chopped
- 1/3 cup All-purpose flour
- 1 tsp Ground cinnamon
- pinch Kosher salt
- 1 cup Vanilla ice cream
Blueberry Filling
- 4 cups Blueberries fresh (or frozen)
- pinch Kosher salt
- 1/2 TBSP Cornstarch
- 3 TBSP Brown sugar
Milk
- 16 oz Milk cold
Instructions
- Preheat oven to 375 °F (177 °C).
- Make crumble topping: Using a hand mixer or stand mixer, mix together butter, brown sugar, and vanilla until incorporated. Add pecans, flour, cinnamon, and salt to the bowl and mix together with a spatula. Once the mixture begins sticking together, use your hands to continue mixing until small clumps are formed.
- Make the blueberry filling: Add blueberries to an appropriately sized baking dish based on the number of portions. In a small bowl, combine salt, cornstarch, and brown sugar. Sprinkle the cornstarch mixture over the top of the blueberries.
- Assemble: Add the crumble topping in a layer over the blueberries.
- Place in the oven and bake for 25-30 minutes or until the blueberries are bubbling in the center of the baking dish and the topping is beautifully golden brown. See note. Let cool down for 5 minutes before portioning.
- Serve: Enjoy blueberry crumble with a scoop of vanilla ice cream and milk.
Notes
Pro Tip: Baking vessel should be small enough to contain the ingredients, can also use a muffin tin or ramekins.
NOTE: If you feel like your topping is browning too quickly, lay a piece of aluminum foil on top until the crumble has finished baking. If using frozen blueberries, you may need to increase your bake time by 10-15 minutes.
Nutrition
Calories: 971kcal | Carbohydrates: 122g | Protein: 20g | Fat: 49g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 86mg | Sodium: 242mg | Potassium: 893mg | Fiber: 14g | Sugar: 85g | Vitamin A: 1167IU | Vitamin C: 29mg | Calcium: 481mg | Iron: 3mg
Blueberry Crumble
Ingredients
Topping
- 2 TBSP Butter room temperature
- 2 TBSP Brown sugar
- 1/2 TBSP Vanilla extract
- 1/3 cup Pecans coarsely chopped
- 1/3 cup All-purpose flour
- 1 tsp Ground cinnamon
- pinch Kosher salt
- 1 cup Vanilla ice cream
Blueberry Filling
- 4 cups Blueberries fresh (or frozen)
- pinch Kosher salt
- 1/2 TBSP Cornstarch
- 3 TBSP Brown sugar
Milk
- 16 oz Milk cold
Instructions
- Preheat oven to 375 °F (177 °C).
- Make crumble topping: Using a hand mixer or stand mixer, mix together butter, brown sugar, and vanilla until incorporated. Add pecans, flour, cinnamon, and salt to the bowl and mix together with a spatula. Once the mixture begins sticking together, use your hands to continue mixing until small clumps are formed.
- Make the blueberry filling: Add blueberries to an appropriately sized baking dish based on the number of portions. In a small bowl, combine salt, cornstarch, and brown sugar. Sprinkle the cornstarch mixture over the top of the blueberries.
- Assemble: Add the crumble topping in a layer over the blueberries.
- Place in the oven and bake for 25-30 minutes or until the blueberries are bubbling in the center of the baking dish and the topping is beautifully golden brown. See note. Let cool down for 5 minutes before portioning.
- Serve: Enjoy blueberry crumble with a scoop of vanilla ice cream and milk.
Notes
Pro Tip: Baking vessel should be small enough to contain the ingredients, can also use a muffin tin or ramekins.
NOTE: If you feel like your topping is browning too quickly, lay a piece of aluminum foil on top until the crumble has finished baking. If using frozen blueberries, you may need to increase your bake time by 10-15 minutes.
Nutrition
Calories: 971kcalCarbohydrates: 122gProtein: 20gFat: 49gSaturated Fat: 18gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 86mgSodium: 242mgPotassium: 893mgFiber: 14gSugar: 85gVitamin A: 1167IUVitamin C: 29mgCalcium: 481mgIron: 3mg
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