Blueberry Crumble
Updated October 9, 2023
- Total Time
- 55 minutes
- Prep Time
- 20 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 pints blueberries
Juice of ½ lemon
1 tablespoon instant tapioca
¾ cup plus 2 tablespoons sugar
6 tablespoons cold unsalted butter
1 cup all-purpose flour
Pinch of salt
1 tablespoon grated lemon peel
Nutritional analysis per serving (8 servings)
46 grams carbs; 23 milligrams cholesterol; 266 calories; 3 grams monosaturated fat; 5 grams saturated fat; 9 grams fat; 2 grams fiber; 21 milligrams sodium; 2 grams protein; 29 grams sugar
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.
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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 with cornstarch and best crumble ever.
Something seems off, the crumble melted into the blueberry filling and there was hardly any crumble on top after baking. Would love to know what went wrong I followed everything to the T.
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.