Blueberry Crumble
A wild blueberry filling topped with a buttery, golden crumble made with malted milk powder and just a hint of almond
Servings: 4
Ingredients
Topping
- 4 tablespoons salted butter cold and cut into cubes (if using unsalted butter, add a pinch of salt)
- 4 tablespoons all-purpose flour
- 2 tablespoons granulated white sugar
- 2 tablespoons dark brown sugar light brown works fine too
- 2 tablespoons malted milk powder optional, but highly encouraged
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract optional, but I love adding this to crumble and crisp toppings
Filling
- 4 cups frozen wild blueberries (1.25 lbs), fresh blueberries work equally well
- 2 teaspoons cornstarch
- 2 tablespoons granulated white sugar
- ½ lemon juiced
- Pinch of salt
Instructions
- Preheat oven to 375°F (190°C).
- To make the topping, combine the butter, flour, white sugar, brown sugar, malted milk powder, vanilla, and almond extract in a bowl. Mix with your fingertips, pressing the ingredients together until you have a shaggy, sandy mixture that is fully combined. Set aside.
- To make the filling, combine the blueberries, cornstarch, sugar, lemon juice, and salt in a large bowl and mix until fully combined.
- Pour the blueberries into a baking dish and scatter the crumble topping evenly over the top. Place the dish on a baking sheet to catch any drips if the filling bubbles over.
- Bake for 40 minutes, until the topping is golden brown and the blueberries are bubbling. Remove from the oven and let cool for at least 10 minutes before serving. Best enjoyed warm with cold vanilla ice cream or a big dollop of whipped cream.
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!