November 30th, 1999
Served warm or room temp, this Blueberry Crumble is cozily sweet while awakening the taste buds to the flavors of springtime.Ã‚Â Enjoy the heavenly smell while it bakes and feel free to experiment with your favorite fruits!
â€¢Â Â Â Â½ cup white sugar
â€¢Â Â Â Â½ cup light brown sugar
â€¢Â Â Â 1 teaspoon baking powder
â€¢Â Â Â 1 Ã‚Â½ cups all-purpose flour
â€¢Â Â Â 1 Ã‚Â½ cups whole wheat flour
â€¢Â Â Â 1 cup butter (slightly softened, not melted)
â€¢Â Â Â 1 egg
â€¢Â Â Â 1 teaspoon vanilla extract
â€¢Â Â Â 1/4 teaspoon salt
â€¢Â Â Â 1 teaspoon ground cinnamon
â€¢Â Â Â 4 cups fresh or frozen blueberries
â€¢Â Â Â 1/2 cup white sugar
â€¢Â Â Â 3 teaspoons cornstarch
1.Â Â Â Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2.Â Â Â In a medium bowl, stir together Ã‚Â½ cup white sugar, Ã‚Â½ cup brown sugar, flour and baking powder. Mix in salt and cinnamon. Use a fork to blend in the butter, egg and vanilla extract. The dough will be crumbly. Pat half of dough into the prepared pan.
3.Â Â Â In another bowl, stir together Ã‚Â½ cup white sugar and cornstarch. Gently mix in the blueberries.
4.Â Â Â When the oven has reached 375, bake just the crust for five minutes.
5.Â Â Â Sprinkle the blueberry mixture evenly over the crust. Use your hands to crumble the remaining dough over the berry layer.
6.Â Â Â Bake in preheated oven for 45 minutes, or until top is slightly brown. Using frozen blueberries may take longer to bake. Cool completely before cutting into squares.