Blueberry Crumble

Blueberry Crumble

Photo credit Aubrie LeGault


For the filling:
For the crumble:
  • 2 cups All-Purpose Flour
  • 1/4 teaspoon Salt
  • 3/4 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • 1/2 cup granulated Sugar
  • 1/4 cup Brown Sugar
  • 3/4 cup frozen unsalted Butter
  • 1 1/2 teaspoons Vanilla Extract
  • 2 large Egg Yolks
  • 1-2 teaspoons Apple Cider Vinegar


For the filling:
  1. Combine blueberries, lemon zest, lemon juice, sugar, and cornstarch in a separate medium mixing bowl.
For the crumble:
  1. Preheat oven to 375 degrees and spray a 2-quart baking dish or 9 x 9 with nonstick cooking spray or grease with butter.
  2. In a bowl, whisk flour, salt, baking powder, cinnamon and sugars together in a large mixing bowl.
  3. Using a cheese grater or food processor, grate frozen butter. Gently toss the butter into the flour mixture until coated.
  4. Using a fork, stir in vanilla and egg yolks until egg is mostly absorbed. Add vinegar and give the mixture another stir. Use your hands to finish incorporating all of the ingredients. Mixture should clump, but remain mostly dry. If your mixture is not clumping, add another teaspoon of apple cider vinegar.
  5. Transfer 1/2 of the crumble mixture into the bottom of baking dish. Press mixture down using a flat measuring cup. Pour the blueberry mixture over the crust.
  6. Add the remaining crumble mixture on top of the berries.
  7. Bake for 40 to 45 minutes and until top is golden brown and blueberry liquid is bubbling.



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