Blueberry Shortbread Crumble Recipe

Name: Blueberry Shortbread Crumble
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 2 cups flour; 1/4 cup icing sugar; 1 cup butter; Filling; 1/3 cup flour; 1/3 cup white sugar; 1 (600 g) package unsweetened frozen blueberries or 2 1/2-3 cups fresh blueberries; butter; Topping; 1/2 cup butter, melted; 3/4 cup flour; 1/2 cup brown sugar, packed; 1/2 teaspoon cinnamon; 1/2 teaspoon vanilla; 1/2 cup sliced almonds

Servings: persons

Crust
2 cups flour
1/4 cup icing sugar
1 cup butter
Filling
1/3 cup flour
1/3 cup white sugar
1 (600 g) package unsweetened frozen blueberries or 2 1/2-3 cups fresh blueberries
butter
Topping
1/2 cup butter, melted
3/4 cup flour
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
1/2 cup sliced almonds

1
Crust:
2
In a medium bowl, mix flour and sugar together. Cut in butter until mixture is crumbly. Press into a 10-inch pie plate or a 10-inch springform pan. Press dough up sides approximately 1 inch.
3
Bake at 400F for 10-12 minutes.
4
Filling:.
5
In a large bowl, combine flour and sugar and quickly toss with blueberries. As soon as crust is out of oven, fill crust with blueberry mixture. Dot with butter and cover with topping.
6
Topping:.
7
In a medium bowl, combine all ingredients and sprinkle on top of blueberries.
8
Bake at 400F for 30 minutes. Serve warm with ice cream or whipped cream.

1266

kcal

Calories

Fat

130

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 16 ingredients. The key ingredients include: Crust, 2 cups flour, 1/4 cup icing sugar, 1 cup butter, and more.

Yes, Blueberry Shortbread 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 Shortbread Crumble

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