Blueberry Crumble
  • 6 cups of blueberries, fresh or frozen
  • ½ cup sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ lemon, juice and zest
  • Pinch of nutmeg
  • 2 tablespoons cornstarch
  • Crumble Topping
  • ⅓ cup brown sugar
  • 1½ cup all purpose flour
  • 2 tablespoons sugar
  • ¾ cup softened butter
  • Pinch of salt
  1. Place blueberries, sugar, salt, lemon zest and juice and nutmeg into a medium sized mixing bowl. Toss to fully coat blueberries.
  2. Add cornstarch and toss to coat blueberries.
  3. Pour berries into a lightly buttered 8 by 8 baking dish. Set aside.
  4. To make the crumble topping, stir brown sugar, flour, salt and granulated sugar in a medium sized mixing bowl.
  5. Add butter and stir into flour mixture, using wooden spoon or rubber spatula. Mixture should resemble wet sand.
  6. Sprinkle crumble topping evenly over the surface of the blueberries.
  7. Bake in a preheated 375 oven for 40 to 50 minutes or until bubbly and top is golden brown.
  8. Remove from oven and allow to sit for 5 minutes and then serve with a scoop of vanilla ice cream.
Recipe by Borrowed Delights at