Blueberry Crumble

Prep Time 15

Cook Time 30

Servings

Calories 971kcal

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

US Customary - Metric

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