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Mini Blueberry Crumble

This mini blueberry crumble bakes up in a loaf pan with a sugar cookie like topping;
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 2 -4 people
Author: Heather Perine

Ingredients

Blueberry filling:

  • 3 cups (435 g) blueberries fresh or frozen (do not thaw first)
  • ¼ cup (50 g) granulated sugar
  • 1 Tablespoon cornstarch
  • 1 teaspoon lemon juice

Crumble Topping

  • ½ cup 100 g granulated sugar
  • ¾ cup 90 g all-purpose flour
  • ¾ teaspoon baking powder
  • Pinch salt
  • 1 teaspoon vanilla extract
  • 6 tablespoons (85 g) unsalted butter, melted

Instructions

Prepare the filling:

  • Preheat oven to 350°F (177°C). Lightly grease a 9x5 loaf pan and set aside.
  • In a small bowl, stir together the blueberries, sugar, lemon juice and cornstarch. 3 cups (435 g) blueberries ¼ cup (50 g) granulated sugar 1 Tablespoon cornstarch 1 teaspoon lemon juice
  • Transfer filling to the prepared baking pan and spread into an even layer.

Make the topping:

  • In a separate bowl, stir together the sugar, flour, baking powder, and salt for the topping. ½ cup 100 g granulated sugar ¾ cup 90 g all-purpose flour ¾ teaspoon baking powder Pinch salt
  • Mix in the melted butter plus the vanilla extract until it comes together into a thick, crumbly dough. 1 teaspoon vanilla extract 6 tablespoons (85 g) unsalted butter, melted
  • Break the topping into small pieces and scatter them over the blueberries. It doesn’t have to be perfect — some gaps are good because the fruit can bubble through.
  • Bake on the center rack for 35-40 minutes or until the topping is golden and the filling is bubbling around the edges. Remove from the oven, place on a cooling rack, and allow to cool for at least 5 minutes before serving. Serve warm with vanilla ice cream! Cover leftovers tightly and store in the refrigerator for up to 4 days.

Notes

  • Blueberries: Fresh or frozen blueberries will work. If using frozen, don't thaw them first.
  • Butter: Salted butter can be substituted for unsalted butter; simply omit the added salt from the topping.
  • Storage: Cover leftovers tightly and store in the refrigerator for up to 4 days. Reheat individual servings in the microwave or warm in a 350°F oven.
  • Freezing: Let the blueberry crumble cool completely, then wrap tightly or transfer to an airtight freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.