When we think of South Haven,Michigan years of sweet memories flood our mind and heart. Building sandcastles on the shores of Lake Michigan, roasting s’mores over a bonfire, and watching the 4th of July fireworks from the South Beach Pier are just a few of the things that describe our family’s summers in this charming little town. We gathered there with everyone who was special to us – grandparents, aunts, uncles, cousins, and friends. We had so many great times and shared so much incredible food! In fact, our days were centered around our meals because at any given time, we had a dozen people or more to feed!
South Haven is considered by many to be the blueberry capital of the world, home to The Blueberry Store and the National Blueberry Festival. The rich soil along Lake Michigan’s shoreline still produces some of the largest, most flavorful blueberries we have ever tasted. My siblings and I would look forward to picking blueberries at DeGrandchamp Farms every summer, and we can remember how our fingers would be stained blue after we went! We remember buying them in enormous boxes from the South Haven Farmers Market, and we would eat them by the handful all summer long. We have many blueberry recipes to share with you, but my blueberry cinnamon crumble is hands down our family’s favorite.
Something unique about my recipe is that we don’t add sugar to the berries- we find that adding sugar can make the berries a little too sweet. Our version of the crumbly topping has just the right amount of sweetness to complement the juicy, sweet tang of the blueberries. Whether you eat it for dessert after a summer meal or for breakfast the next day, this blueberry cinnamon crumble is simple, satisfying and we am so happy to share it with you.
Printblueberry cinnamon crumble
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8-10 servings
- Category: Desserts
- Method: Baking
- Cuisine: American
Ingredients
- 1 ½ cups flour
- 1 cup sugar
- 1 teaspoon cinnamon
- 12 tablesoons unsalted butter
- 10 cups fresh blueberries
Instructions
- Preheat oven to 375 degrees.
- Butter a 4-quart baking dish. Layer blueberries in dish.
- Process flour, sugar, and cinnamon in a food processor until mixture is crumbly and coarse. Sprinkle mixture over blueberries. Press down onto blueberries.
- Bake 25-30 minutes, until top is browned and bubbling. If desired, serve with vanilla ice cream.
Notes
- This recipe can be made with frozen blueberries. It is best to use them right from the freezer and avoid thawing them. You might have a little more juice than normal, but the texture is still preserved. Thawed blueberries can get mushy.
- This recipe can also be made up to 24 hours ahead and baked when you need it! I like to put it in the oven just as we are sitting down to dinner so the house smells amazing!