Best 5 Blueberry Crumb Topping Recipes

MAINE BLUEBERRY PIE WITH CRUMB TOPPING

Steps:

• Preheat oven to 400°. Unroll pie crust into a 9-in. cast-iron skillet or deep-dish pie plate; flute edges., In a large bowl, combine the blueberries, sugar, flour, cinnamon and, if desired, thyme and lemon zest; toss gently. Spoon into crust; dot with butter., In a food processor, cover and process cookies until coarsely chopped. Add the oats, brown sugar, butter, flour, salt and cinnamon; process until crumbly. Sprinkle over berry mixture., Bake until crust is golden brown and filling is bubbly, 45-55 minutes. Cover edges with foil during the last 15 minutes if necessary to prevent overbrowning. Cool on a wire rack. If desired, serve with whipped cream.

BLUEBERRY BREAD WITH CRUMB TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
• Place blueberries, sugar, butter, and salt in a saucepan. Bring to a boil; boil for 5 minutes. Separate blueberries from sauce using a colander or strainer and set both aside.
• Combine flour, sugar, butter, and vanilla extract in a bowl for the topping. Knead with a fork until all ingredients are combined. Set aside.
• For the bread, mix 1/2 cup blueberry sauce, sugar, sour cream, eggs, and butter together in a bowl.
• Mix drained blueberries, flour, baking powder, and salt together in a separate bowl. Combine wet ingredients and dry ingredients. Pour into the prepared loaf pan. Sprinkle with the topping.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 35 minutes. Serve with remaining blueberry sauce.

BLUEBERRY-PEACH PIE WITH PECAN CRUMB TOPPING

Steps:

• Place prepared pie crust (one that has been rolled out, placed in 9-inch pie pan, and edges crimped/fluted) in the freezer for 15 minutes; preheat oven to 400°.
• In a large bowl, combine the blueberries, peaches, ½ cup sugar, lime juice, and lime zest; mix well and then set aside for 10 minutes.
• In a small bowl, mix the cornstarch and 2 tablespoons sugar; stir this mixture into the fruit mixture.
• Turn the filling into the chilled pie crust; smoothing the top with a spoon or your hands; place the pie on the center oven rack and bake for 30 minutes.
• Meanwhile, to make the topping-combine the flour, pecans, sugar, and salt in a food processor; pulse several times to chop the nuts coarsely.
• Scatter the butter over the top and pulse again until the mixture resembles fine crumbs.
• Sprinkle the milk over the mixture and pulse again briefly.
• Transfer the topping to a bowl and rub it between your fingers to make damp, gravelly crumbs; refrigerate until ready to use.
• Remove the pie from the oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie; spreading them evenly over the surface with your hands.
• Tamp them down lightly; return pie to oven, placing it so that the part that faced the back of the oven now faces forward.
• Slide a large foil-lined baking sheet onto the rack below to catch any drips.
• Continue to bake 30-40 minutes until the juices bubble thickly around the edge.
• If necessary, cover the pie with loosely tented foil for the last 15 minutes to keep the top from getting too brown.
• Transfer pie to a wire rack; let cook for at least 2 hours before serving.

BLUEBERRY PIE WITH GRAHAM CRACKER CRUST AND CRUMB TOPPING

Steps:

• 1. Pre-heat oven to 375.
• 2. Graham Cracker Crust: Combine graham cracker crumbs, one stick of butter and water. Press into pie plate and refrigerate for 1 hour (to prevent crumbling when serving)
• 3. Rinse blueberries. Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float. With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.
• 4. Combine the 2/3 cup sugar, 7 Tablespoons of corn starch in a bowl and mix well! stir in either 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, mixed in (optional)
• 5. Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up.
• 6. Pour blueberries into pie crust. There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate.
• 7. pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don't worry, just pour it somewhat evenly over the top. But it doesn't take perfection; it will smooth itself out in the oven.
• 8. Crumb Topping: 1/4 cup sugar 1/2 cup flour 1/4 cup butter Mix together in a small bowl and sprinkle it over the pie.
• 9. Bake 375F for 1 hour or until golden brown and filling is bubbly. Will keep 1 week in the frige (if it lasts that long)

BLUEBERRY CRUMB TOPPING

Steps:

• In a medium bowl, combine cinnamon, salt, sugar, and flour. Cut in the butter using your hands, two knives, or a pastry blender until well combined and crumbly.