Cinnamon Blueberry Crumble |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Lori Sulewski RINGOES, NEW JERSEY This is my favorite blueberry recipe. Its unique cookie topping tastes delicious with the warm berry filling. Ingredients:
4 cups fresh blueberries |
1/2 cup sugar |
2 tablespoons cornstarch |
1 tablespoon king arthur unbleached 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 |
topping: |
2/3 cup crushed reduced-fat vanilla wafers (about 20 wafers) |
1 tablespoon king arthur unbleached all-purpose flour |
2 teaspoons packed brown sugar |
3/4 teaspoon ground cinnamon |
1 tablespoon butter, melted |
whipped cream and shredded lemon peel, optional |
Directions:
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.
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