RECIPE BLUEBERRY CRUMBLE RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

BLUEBERRY CRUMBLE RECIPE - FOOD NETWORK



Blueberry Crumble Recipe - Food Network image

Provided by Food Network

Categories     dessert

Total Time 1 hours 0 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

1 teaspoon unsalted butter, softened
2 pints blueberries, or any other berry
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 cup apple cider or orange juice
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup granulated sugar
6 tablespoons unsalted butter, cold and cut into cubes
1/2 cup toasted oats
1/2 cup chopped, toasted almonds

Steps:

  • Preheat the oven to 375 degrees F. Lightly butter an 8-inch square baking dish.
  • For the filling: In a bowl, add the blueberries, sugar, cornstarch, cider, and vanilla, Carefully mix the ingredients together with a spatula, leaving the blueberries whole. Set aside while you assemble the topping.
  • For the topping: In the bowl of a mixer, add the flour, sugars, and butter. Using the paddle attachment, incorporate the butter into the dry ingredients until the mixture looks mealy or crumbly. (This can be done by hand.) Stir in the oats and nuts.
  • Pour the filling into an 8-inch square baking dish and evenly distribute the topping over the fruit. Bake for 30 minutes, or until the topping is golden brown and the fruit is bubbling. Cool slightly and serve warm.

BLUEBERRY CRUMBLE RECIPE - HOW TO MAKE BLUEBERRY CRUMBLE



Blueberry Crumble Recipe - How to Make Blueberry Crumble image

If you're heading to a summer potluck and need a dessert that feeds a crowd, look no further than this simple, sweet blueberry crumble.

Provided by Kara Zauberman; Recipe by Erin Merhar

Categories     baking    dessert

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8-10 servings

Number Of Ingredients 12

1 1/2 c. rolled or quick-cooking oats
3/4 c. all-purpose flour
3/4 c. brown sugar
1 tsp. ground cinnamon
1/2 tsp. kosher salt 
3/4 c. melted butter, plus more for the pan
2/3 c. granulated sugar
1/4 c. cornstarch
8 c. fresh blueberries
1 tsp. vanilla extract
2 tbsp. lemon juice
Whipped cream or vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350˚.
  • For the crumble: In a medium bowl, combine the oats, flour, brown sugar, cinnamon and salt. Stir in the melted butter until all of the dry bits are moistened and small clumps form. Place the bowl in the refrigerator for 30 minutes, or freezer for 10 minutes, while you make the filling.
  • For the filling: In a large bowl, combine the sugar and corn starch. Stir in the blueberries, vanilla extract and lemon juice until well coated.
  • Butter a three quart casserole dish. Place the blueberry filling in the casserole in an even layer and top evenly with the crumble. Bake for 45 minutes until the edges are bubbly and the topping is crisp and golden brown. Let rest for 15 minutes then serve with whipped cream or vanilla ice cream.

More about "recipe blueberry crumble recipes"

BLUEBERRY CRUMB CAKE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 48 minutes
Category dessert
Cuisine american
  • crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
See details


JORDAN MARSH’S BLUEBERRY MUFFINS RECIPE - NYT COOKING
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 260 per serving
  • Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
See details


BLUEBERRY ICE CREAM RECIPE: HOW TO MAKE IT
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 226 calories per serving
  • In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
See details


PEACH CRUMBLE DESSERT RECIPE: HOW TO MAKE IT
Old-fashioned, delicious and easy to make describes this yummy peach crumble dessert. It's wonderful served with ice cream. —Nancy Horsburgh, Everett, Ontario
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 237 calories per serving
  • Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. Dutch oven, cast-iron pan or 2-1/2-qt. ovenproof baking dish. In a small bowl, combine brown sugar, flour, lemon juice, zest and cinnamon; sprinkle over the peaches. , Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping. , Bake 35-40 minutes. If desired, serve with ice cream.
See details


BLUEBERRY CRUMB CAKE RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.8
Total Time 48 minutes
Category dessert
Cuisine american
  • crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.
See details


JORDAN MARSH’S BLUEBERRY MUFFINS RECIPE - NYT COOKING
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 260 per serving
  • Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
See details


BLUEBERRY ICE CREAM RECIPE: HOW TO MAKE IT
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 226 calories per serving
  • In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
See details


PEACH CRUMBLE DESSERT RECIPE: HOW TO MAKE IT
Old-fashioned, delicious and easy to make describes this yummy peach crumble dessert. It's wonderful served with ice cream. —Nancy Horsburgh, Everett, Ontario
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 237 calories per serving
  • Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. Dutch oven, cast-iron pan or 2-1/2-qt. ovenproof baking dish. In a small bowl, combine brown sugar, flour, lemon juice, zest and cinnamon; sprinkle over the peaches. , Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping. , Bake 35-40 minutes. If desired, serve with ice cream.
See details


JORDAN MARSH’S BLUEBERRY MUFFINS RECIPE - NYT COOKING
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
From cooking.nytimes.com
Reviews 5
Total Time 40 minutes
Calories 260 per serving
  • Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
See details


BLUEBERRY ICE CREAM RECIPE: HOW TO MAKE IT
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 226 calories per serving
  • In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Press mixture through a fine-mesh strainer into a bowl; discard pulp. Stir in cream. Cover and refrigerate overnight., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. Repeat with any remaining ice cream mixture.
See details


PEACH CRUMBLE DESSERT RECIPE: HOW TO MAKE IT
Old-fashioned, delicious and easy to make describes this yummy peach crumble dessert. It's wonderful served with ice cream. —Nancy Horsburgh, Everett, Ontario
From tasteofhome.com
Reviews 4.7
Total Time 50 minutes
Category Desserts
Calories 237 calories per serving
  • Preheat oven to 375°. Place peaches in a greased shallow 2-1/2-qt. Dutch oven, cast-iron pan or 2-1/2-qt. ovenproof baking dish. In a small bowl, combine brown sugar, flour, lemon juice, zest and cinnamon; sprinkle over the peaches. , Combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping. , Bake 35-40 minutes. If desired, serve with ice cream.
See details


EASY BLUEBERRY MUFFINS I RECIPE | ALLRECIPES
I printed this recipe for my 3 kids to make me for mother's day breakfast because it looked easy. Well, it must have been too easy for a reason because they weren't good at all. Very bland, no sweetness at all, and were tough. If you want easy blueberry muffins…
From allrecipes.com
See details


BEST BLUEBERRY BUCKLE RECIPE | ALLRECIPES
Unfortunately, I never got the recipe. I’ve tried many blueberry buckles and coffeecakes over the years and all disappointing. It is with great pride when I say this recipe is a WINNER! It’s dense, it’s moist, and it’s flavorful. Perfect with a fresh cup of coffee. The recipe …
From allrecipes.com
See details


BLUEBERRY COBBLER RECIPE WITH CAKE MIX RECIPE
Jun 14, 2021 · What makes this recipe for Easy Blueberry Cobbler so easy is that it's made with a cake mix. Prep time is a mere 15 minutes, simply make the blueberry mixture, then dump the flavor of cake mix you desire on top and bake. You could use frozen blueberries in this recipe …
From thespruceeats.com
See details


EASY BLUEBERRY MUFFINS I RECIPE | ALLRECIPES
I printed this recipe for my 3 kids to make me for mother's day breakfast because it looked easy. Well, it must have been too easy for a reason because they weren't good at all. Very bland, no sweetness at all, and were tough. If you want easy blueberry muffins…
From allrecipes.com
See details


BEST BLUEBERRY BUCKLE RECIPE | ALLRECIPES
Unfortunately, I never got the recipe. I’ve tried many blueberry buckles and coffeecakes over the years and all disappointing. It is with great pride when I say this recipe is a WINNER! It’s dense, it’s moist, and it’s flavorful. Perfect with a fresh cup of coffee. The recipe …
From allrecipes.com
See details


BLUEBERRY COBBLER RECIPE WITH CAKE MIX RECIPE
Jun 14, 2021 · What makes this recipe for Easy Blueberry Cobbler so easy is that it's made with a cake mix. Prep time is a mere 15 minutes, simply make the blueberry mixture, then dump the flavor of cake mix you desire on top and bake. You could use frozen blueberries in this recipe …
From thespruceeats.com
See details


BLUEBERRY COBBLER RECIPE WITH CAKE MIX RECIPE
Jun 14, 2021 · What makes this recipe for Easy Blueberry Cobbler so easy is that it's made with a cake mix. Prep time is a mere 15 minutes, simply make the blueberry mixture, then dump the flavor of cake mix you desire on top and bake. You could use frozen blueberries in this recipe …
From thespruceeats.com
See details