Blueberry Crumble
Updated Oct. 10, 2023
- Total Time
- 55 minutes
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2pints blueberries
- Juice of ½ lemon
- 1tablespoon instant tapioca
- ¾cup plus 2 tablespoons sugar
- 6tablespoons cold unsalted butter
- 1cup all-purpose flour
- Pinch of salt
- 1tablespoon grated lemon peel
Nutritional analysis per serving (8 servings)
266 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 29 grams sugars; 2 grams protein; 21 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Private Notes
Comments
I made this vegan by substituting canola oil 1:1 for butter. It was spectacular. Butter-eaters might miss the buttery taste, but to me, the oil version was fine. Other changes: I added 1/4 tsp cinnamon (subtle and good) and substituted tapioca starch (the same thing as tapioca flour) for instant tapioca. I've used instant tapioca in other recipes, and the little beads of starch remain--ick. The tapioca starch/flour integrates completely.
Ths was good. Quick and easyy. I didn't have tapioca so used cornstarch and it was fine.
I made this recipe almost exactly as written. My pantry's tapioca was "Quick" instead of "Instant." And I deliberately omitted the grated lemon peel 'cuz my husband and I both dislike citrus peel. Finally, I used organic frozen wild blueberries (which I like WAY better than fresh blueberries). It turned out great!!! My husband rated it "a 5-star recipe for a non-chocolate dessert!" I was thrilled to finally find a blueberry dessert that he really liked, because I'm *seriously* into them!
Very delicious; the lemon shines through. Next time I'll cut the sugar in the blueberries to half a cup, to make it more fruity, less jammy.
Kind of gloppy. Crumble was too scant. Kind of like something I would make up. Would not make again. Maybe better the next day.
Next time i’ll double the topping recipe. The blueberries really plumped when cooking and the whole top wasn’t covered any longer when i took it out of the oven. Delicious though!