Cinnamon Blueberry Crumble

This delicious blueberry recipe has a unique cookie topping that tastes delicious with the warm berry filling.

Yield

6 servings

Batter Ingredients

4 cups fresh blueberries
1/2 cup granulated (white) sugar
2 tablespoons cornstarch
1 tablespoon 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 Ingredients

2/3 cup crushed reduced-fat vanilla wafers (about 20 wafers)
1 tablespoon 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

Preheat oven to 350°F (177°C). Grease an 89-inch square baking dish with Pan Release or baking spray with flour.

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 prepared baking dish.

For topping, in a small bowl, combine the wafer crumbs, flour, brown sugar and cinnamon. Stir in butter until blended. Sprinkle over blueberry mixture.

Bake for 40 to 50 minutes or until filling is bubbly and topping is golden brown. Serve warm. Garnish with whipped cream and lemon peel if desired.

Preparation Time: 20 minutes
Bake Time: 40 minutes

Nutritional Information

1 serving (calculated without garnish) equals 215 calories, 3 g fat (1 g saturated fat), 5 mg cholesterol, 158 mg sodium, 47 g carbohydrate, 3 g fiber, 1 g protein.

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