This is a delicious version of blueberry cobbler but instead it has a delicious shortbread bottom and a scrumptious crumb layer on top. I made this recipe with the blueberry preserves I had bottled a few weeks ago. The recipe for the blueberry preserves can be found on this blog under Summer Blueberry Jam Recipe. I found that when I made the jam recipe it came out with a little to much liquid. I processed the blueberrys to long in the food processor. However, even though it was a little to thin for spreading on bread it is delicious in this crumble.

This is a great dessert for picnics, summer BBQ’s and for week day meals. Lets get started;

Preheat your oven to 350 degrees

Ingredients

2 cups of flour

1/2 cup of powder sugar

2 cups softened butter

1 pint blueberry preserves

Ingredients for Crumble Topping

1 cup softened butter

1 cup flour

1/2 cup brown sugar

Make bottom crust

Mix flour, brown sugar and butter in a bowl until you have a ball of dough.

Take the dough and press it in the bottom of a 8×8 baking pan.

Bake at 350 degrees for ten minutes

Now it is time to make the crumble.

Make crumble topping

Mix flour, brown sugar and butter in a bowl and mix until crumbles form and all of the flower is incorporated into the butter and brown sugar.

After the crust has baked for 10 minutes take out of the oven and allow to cool for about 10-15 minutes.

Once the crust has cooled, spread the blueberry preserves on top of the crust.

Sprinkle the crumble topping over the blueberry preserves and make sure that you have at least a 1/2 inch layer of the crumble mixture on top.

Place pan back in the oven and bake for 15 more minutes. Let cool before serving.

Serve with a large scoop of vanilla bean ice cream.

Enjoy!