Blueberry Crumble

1358 faves | 4 recommends
More from this source
Leite's Culinaria
Nutrition per serving    (USDA % daily values)
CAL
447
FAT
55%
CHOL
20%
SOD
20%

Comments

Karen sharp, I love this recipe. And I look forward to making it next month when we vacation in Maine. Maine blueberries!
David Leite   •  17 Jul   •  Report
It is amazing, isn't it, Karen?!,
Staff Faves from Foodily   •  17 Jul   •  Report
This cobbler was incredible. Easy to make, delicious to eat. I served it at room temperature. And, although I purchased ice cream, we ate the cobbler w/o it. It was perfect. This is definitely guest-worthy dessert!
f92723144a4c   •  17 Jul   •  Report
too hot today for this,or cooking for that matter,salads for me in this weather.
bde115489f43   •  15 Jul   •  Report
I know I will LOVE that
c85d55c8b45d   •  15 Jul   •  Report
I made it this weekend when friends came over for lunch and it was delicious! I added a bit of lemon zest to the crumble crust as well.
5ca988c2391a   •  25 Jun   •  Report
This sounds lovely.
bde115489f43   •  24 Jun   •  Report
This sounds lovely.
bde115489f43   •  24 Jun   •  Report
This sounds lovely.
bde115489f43   •  24 Jun   •  Report
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Ingredients for 6 servings

12 ounces (about 1 pint) fresh blueberries

1/2 cup granulated sugar

2 tablespoons flour

1 to 2 tablespoons lemon juice, depending on how tart the blueberries

1/4 teaspoon kosher salt

3/4 cup all-purpose flour

1/2 cup quick-cooking oats

1/2 cup light or dark brown sugar

1/2 teaspoon vanilla extract

1/2 teaspoon kosher salt

1 stick unsalted butter, cut into cubes and softened just a little, plus more for the pie plate

Vanilla ice cream, preferably homemade

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