Blueberry Crumble

by Mollie Doyle


  • Blueberry Filling:
  • 2 pints fresh blueberries
  • 1/3 cup sugar
  • 3 Tbl. flour
  • 2 tsp. lemon juice
  • Topping:
  • 1 stick butter
  • 6 Tbl. brown sugar
  • 1/2 cup oats
  • 1 cup all-purpose flour
  • 1/4 tsp. grated nutmeg
  • 1/4 tsp. grated nutmeg
Blueberry Crumble

Elizabeth Cecil

Amy Miller, aka, the Chilmark Cottage Baker (.(JavaScript must be enabled to view this email address)) makes brilliant desserts which are sold at Beetlebung Farm and Fiddlehead Farm. Here is her take on Blueberry Crumble, which is simple and delicious.

Make the topping first. Mix dry ingredients together and cut in butter until all is crumbly and the largest butter chunks are pea sized.

Toss blueberries with sugar, flour and lemon juice.

Transfer blueberry mixture to a buttered 9” baking dish, spread crumble on top and bake in 350 degree oven about 40 minutes until the topping is golden and the filling is bubbling gently through the crumble.