Bisquick Blueberry Crumble
This Bisquick Blueberry Crumble is everything you are looking for in a cobbler except that it has a different topping to it. Tart, slightly sweet, and so yummy. It's perfect served warm with a dollop of ice cream or whipped cream.
Servings 5
Equipment
- cast iron skillet or a 9 x 9" pan
- pastry brush
- large mixing bowl
- medium mixing bowl
- spatula
- whisk
- pastry cutter
Ingredients
Filling
- 5 - 7 cups blueberries washed and dried
- 1/2 cup white granulated sugar
- 1 tablespoon cornstarch
- 3 tablespoons lemon juice
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
Crumble topping
- 1 cup Bisquick
- 1/2 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1 stick unsalted butter softened to room temp
Instructions
- Preheat the oven to 375° degrees.
- Prepare your baking dish by either spraying it with your favorite baking spray or coat it with butter.
- If you are using a cast iron skillet, place it into the oven so it can heat up while the oven is heating.
- In a large bowl, add in the blueberries, sugar, lemon juice, cornstarch, ground cinnamon, and pure vanilla extract. Lightly toss together until the blueberries are coated.
- Pour the blueberry filling into the prepared pan and set aside.
- In a medium sized bowl, combine the Bisquick, brown sugar, and ground cinnamon. Wisk together the ingredients. Then cut in the unsalted butter. You want to get dry and large crumbs.
- Add the crumble on top of the blueberry filling. Place into the oven and bake uncovered for 25 minutes. Test the crumble and if it's light golden brown on the sides and top, then it is done. If not, place back into the oven for five-minute increments.
- Once it's done, remove from the oven and let it sit and cool for 15 minutes.
- Then top with ice cream, whipped cream, or additional blueberries.
Notes
I put 5 to 7 cups because it depends on how big the size of the blueberries are.