Easy Maple Blueberry Crumble
This maple blueberry crumble is made with a handful of kitchen staples plus mounds of blueberries! It’s a simple, rustic recipe that the entire family will love.
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
Ingredients
Scale
- 4 cups fresh blueberries (see notes for instructions using frozen blueberries)
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup of maple syrup
- 1 ¼ cups all-purpose flour (can sub 1:1 for gluten free flour)
- ⅓ cup packed brown sugar
- ½ cup cold butter
- 1 tsp vanilla extract
- vanilla ice cream for serving (optional but highly recommended!)
Instructions
- Preheat the oven to 375.
- In a large bowl, combine blueberries with cornstarch, cinnamon, and nutmeg. Add the maple syrup and toss gently. Dump into a greased 8 or 9″ square glass baking dish.
- In a separate bowl, mix together the flour and brown sugar. Cut in the cold butter with a fork until the mixture is crumbly. Stir in the vanilla extract. Sprinkle the flour mixture over the blueberries evenly.
- Bake until the filling is bubbly and the topping is golden brown, approximately 30-45 minutes. Let the blueberry crumble sit for 10-20 minutes.
- Serve warm with a scoop of vanilla ice cream or fresh whipped cream.
Notes
To make this blueberry crumble with frozen berries, increase the cornstarch to 4 tbsp, and increase your baking time by 5-15 minutes.
Find it online: https://livingwellmom.com/blueberry-crumble/