Spend with Pennies · by Holly Nilsson★ 5.0 (22)
Blueberry Crumble
NUTRITION · PER SERVING60M COOK
CAL 18%·PRO 8%
CARBS 52G58% OF CAL
5G FIBER18G ADDED12G INTRINSIC16G OTHER30G TOTAL SUGAR
FAT 16G41% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Blueberries baked until soft and juicy, topped with a cinnamon-sugar streusel. A simple, summery dessert that's warm and slightly tart.
dessertamericanbaked good🥧 baking dish🔥 ovenvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 5 cups blueberries (fresh or frozen)
- 2 tablespoons granulated sugar
- 2 tablespoons all-purpose flour
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter (cold, cut into cubes)
At a glance
PER SERVING · TIME 60M
CAL 18%·PRO 8%
CARBS 52G58% OF CAL
5G FIBER18G ADDED12G INTRINSIC16G OTHER30G TOTAL SUGAR
FAT 16G41% OF CAL
10G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 45m
- Sodium
- 101mg
- Total sugar
- 30g
- Added sugar
- 18g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 202mg
- Calcium
- 34mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 101MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.