blueberry crumble recipe

Mrs. P’s Blueberry Crumble


Mrs P’s Blueberry Crumble

My mother-in-law (Mrs P) dictated this recipe to me Boxing Day morning 2003, she and mom having stayed over for Christmas.  This was a favorite recipe of hers for a long time, and I always enjoyed the warm yummy goodness of this dessert whenever she’d make it for us.  Entered into my recipe book on Feb 8 2004

1 c sugar

1 c flour

1 c oatmeal

1 c margarine

blueberries (ask Mrs P how much, roughly… I’m estimating 3-4 cups) or other fruit

Bird’s Custard

Sugar (Brown Sugar?)

lemon juice

Mix first 4 ingredients together in a bowl until crumbly.  Divide blueberries into 4 separate small oven-safe dessert bowls.  Add ½ tsp Birds Custard to each bowl and mix. Sprinkle top of each with sugar and a little lemon juice. Top with crumble mixture and bake at 375 degrees to 400 degrees until inside is runny.


Here’s another version adapted from The King Arthur Flour Baker’s Companion

½ cup sugar
¼ cup all-purpose flour
¼ tsp salt
2 tsp lemon juice
2 pints (4 generous cups) fresh blueberries, cleaned and stemmed

1 ½ cups all-purpose flour (Or 1 c oats + 1/2 c flour)
¼ tsp salt
½ cup sugar
10 tbs unsalted butter, melted
1 cup pecans, chopped

Grease a 9” deep-dish pie plate. Preheat the oven to 350 F. Make the filling. In a large mixing bowl, combine the sugar, flour, salt, and lemon juice. Add the blueberries and toss to coat. Transfer the blueberry mixture to the prepared pie plate. Make the topping. In a medium-sized mixing bowl, stir together the flour, salt, sugar, melted butter, and pecans. Sprinkle the toppi ng evenly over the fruit. Place the pie plate on a rimmed baking sheet. Bake the crumble for 45 to 50 minutes, until the top is golden and the filling is bubbly. Cool slightly, then serve warm with vanilla ice cream


Bluberry-Lemon Crunch (Found Online – Not tried yet)

3 cups blueberries, fresh or frozen

1/2 cup  brown sugar

2 tbsp flour

1 cup rolled oats

1/4 cup margarine*, melted

2 tsp grated lemon rind

Place fruit in a small baking dish. Combine brown sugar, flour, oatmeal, lemon rind and Becel RSF. Sprinkle mixture over fruit. Bake in preheated 350°F (180°C) oven for 30 minutes.

195 calories  Protein 3.2 g  Fat 3.7 g  Carbohydrates 39.0 g  Dietary fibre 3.6 g

Rhubarb Crisp
(Found online in ’05. Not tried yet.)

2 cups flour
1 cup rolled oats
1 1/2 cups brown sugar
1/4 teaspoon salt
1 cup butter
6 cups diced rhubarb
1 teaspoon cinnamon
1 1/2 cups sugar
4 tablespoons cornstarch
1/2 cup water
1 teaspoon vanilla
1/2 teaspoon red food coloring

8 servings

1.. Preheat oven to 400; grease 11x7x1 1/2″ baking dish.
2.. In mixing bowl combine flour, oats, brown sugar and salt.
3.. Cut in butter until mixture resembles fine crumbs; reserve 1 cup
crumbs; press remaining crumbs into baking dish.
4.. Arrange rhubarb on crumbs.
5.. In small saucepan combine cinnamon, sugar and cornstarch; stir in
water; cook over medium heat stirring constantly until thickened.
6.. Remove from heat; stir in vanilla and food coloring.
7.. Pour on rhubarb; sprinkle with reserved crumbs.
8.. Bake in preheated oven for 10 minutes; turn temperature to 325; bake
for 40 minutes longer.blueberry crumble recipe

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