Saturday Share Recipe - Blueberry Crumble Bake
I love blueberries, that super fruit that is so good for your brain and other crucial parts of the human body.
I buy a carton of them every time I shop. Mostly I eat them fresh, but sometimes I make a blueberry dessert with them—a take on blueberry pie but instead of a double pie crust, I make a crumble crust.
This is a pie you can easily make if traditional pastry crust frustrates you.
I reduced the amount of sugar that was originally called for in this old recipe because it was too sweet to us.
Actually, I’ve done this with a lot of old recipes. I guess since we don’t eat much sweets many of them taste too sweet when made according to the original recipe.
By the way, if you use AP flour, add 1 tablespoon of baking powder and 3/4 teaspoon salt.
BLUEBERRY CRUMBLE BAKE
Serves 8-10.
Crust Ingredients
2 1/2 cups rolled oats
2 1/2 cups self-rising flour
1 3/4 cups sugar
3 sticks of butter
Filling Ingredients
3 1/2 cups fresh or frozen blueberries
2 cups chopped pecans (or your favorite nut or omit completely)
3/4 cup brown sugar (can use white)
1/2 teaspoon ground cinnamon
Directions
1. Preheat oven to 350°F (176.7°C)
2. Prepare crust by mixing all ingredients together. Mixture will be crumbly.
3. Divide crust dough into 2 pieces. Line bottom and sides of baking dish (either 10 inch pie plate or 9×13 inch dish). Press dough to a quarter inch thickness.
4. Prepare filling by mixing all ingredients in a large bowl. Pour into the crust-lined dish.
5. Crumble the remaining dough crust into pieces over the filling.
6. Bake for 15 minutes then raise the temperature to 375°F (190.5°C) and bake for 15 minutes more or until golden brown.
Serve hot or cold.
TAKEAWAY TRUTH
If you make this, let me know if you think the sweetness level is good. Leave a comment or email me.
Joan Reeves aka SlingWords: The Word Slinging Adventures of Joan Reeves
Source: https://slingwords.blogspot.com/2025/05/saturday-share-recipe-blueberry-crumble-bake.html
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