Blueberry/Fruit Crumble Recipe

Name: Blueberry/Fruit Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups blueberries; 3 tablespoons cornstarch; 2 -3 tablespoons sugar; 1 lemon zest, finely grated; 1 ¾ cups all-purpose flour; 1 ¼ cups sugar; 2 teaspoons baking powder; ½ teaspoon salt; 2 eggs; ½ cup unsalted butter; creme fraiche

Servings: persons

3 cups blueberries
3 tablespoons cornstarch
2 -3 tablespoons sugar
1 lemon zest, finely grated
1 ¾ cups all-purpose flour
1 ¼ cups sugar
2 teaspoons baking powder
½ teaspoon salt
2 eggs
½ cup unsalted butter
creme fraiche

1
Preheat oven to 375 degrees and butter bottom and sides of a baking dish.
2
Zest lemon.
3
Toss blueberries, 2 tablespoons sugar, zext and cornstarch in a bowl and place in bottom of baking dish.
4
In seperate bowl, mix remaining sugar, flour, baking powder and salt.
5
Add eggs and mix with fingers.
6
Sprinkle over fruit then pour melted butter evenly over the crumble mixture.
7
Place in center of oven and bake for 30 minutes until fruit bubbles and the crumble is a golden brown.
8
Serve warm with a dallop of creme fraiche.

1017

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups blueberries, 3 tablespoons cornstarch, 2 -3 tablespoons sugar, 1 lemon zest, finely grated, and more.

Yes, Blueberry/Fruit Crumble falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry/Fruit Crumble

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