Blueberry Crumble

By Rachel Cooks

Ingredients

8 cups fresh or frozen blueberries ((no need to thaw))
¼ cup granulated sugar
2 tablespoons cornstarch
½ cup unsalted butter, melted ((1 stick))
¾ cup granulated sugar
1 teaspoon pure vanilla extract
1 cup all-purpose flour ((or ½ cup whole wheat flour, ½ cup all purpose flour))
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
â…' teaspoon salt
¼ cup turbinado or coarse sugar, optional
whipped cream or vanilla ice cream for serving, optional

Prep Time15mins
Cook Time60mins
Servings10

Instructions

Preheat the oven to 350ºF. Prepare 9 × 13 inch baking dish by spraying it lightly with nonstick cooking spray or greasing with butter (see note).

Measure blueberries into the prepared baking dish, add ¼ cup sugar, and cornstarch, and stir to coat.

In a medium sized bowl, blend together melted butter, ¾ cup sugar, and vanilla. Add flour, baking powder, cinnamon, nutmeg, and salt; mix well.

Spoon mixture evenly onto the blueberries, or scatter it on with your fingers. Sprinkle turbinado sugar on top, if desired.

Bake for 55 to 65 minutes (baking time depends on whether you use fresh or frozen blueberries). Filling should be bubbling around the edges and top will be lightly browned.

Serve warm or at room temperature. The filling will thicken as it cools. Top each serving with whipped cream or a scoop of vanilla ice cream, if desired.