After picking 12 pounds of blueberries yesterday, I was looking for some new ways to use them and this crumble caught my eye! I gave this recipe a try this afternoon and am very pleased with the results. I followed the recipe almost exactly with the exception of adding one teaspoon of vanilla to the egg/butter/sugar/milk mixture. I also added extra cinnamon to the crumble part and baked it for 45 minutes. I don't own a springform pan, so I baked this in a bundt pan instead. I inverted the bundt pan onto a wire cooling rack within minutes of pulling it out of the oven, let it cool for about 20 minutes, then inverted it onto a plate so the crunchy crumble would be on the top. This recipe is a quick, easy, delicious keeper! Thank you, Cristina! :)
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After picking 12 pounds of blueberries yesterday, I was looking for some new ways to use them...