Blueberry Crumble
User Reviews
4.8
180 reviews
Excellent
Blueberry Crumble
Report
This blueberry crumble, easy to make with blueberries and a buttery oat cookie topping, is simple, easy, and the best blueberry dessert we can imagine. Simple and spectacular. Better make a double batch.
Share:
Ingredients
For the blueberry filling
- 12 ounces (about 1 pint) fresh blueberries
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 to 2 tablespoons lemon juice depending on how tart the blueberries
- 1/4 teaspoon kosher salt
For the crumble
- 3/4 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup light or dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 stick (4 oz) unsalted butter cut into cubes and softened just a little, plus more for the pie plate
- vanilla ice cream preferably homemade
Add to Shopping List
Instructions
Prepare the oven and pan
- Preheat the oven to 375°F (190°C). Adjust the oven rack to the center position. Generously butter a 9-inch pie plate.
Make the blueberry filling
- Nibble a blueberry or three to determine how sweet or tart it is. Toss the blueberries with the sugar, flour, lemon juice, and salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Dump the berries into the pie plate.
Make the crumble topping
- In a large bowl, stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter, using your fingertips or a pastry cutter, and mix until well combined. Crumble the topping over the berries in clumps of varying sizes.
- Bake the blueberry crumble until the berry filling is bubbling and the crisp oat topping is set and browned in places, 25 to 35 minutes. Let the crumble cool a little (but not a lot) before spooning it onto plates or into dishes and serving it warm with a scoop of ice cream plopped on top or on the side or wherever you choose.
Notes
- Individual servings--To make individual servings, divvy the filling and crumble between ramekins and bake until bubbling and golden.
- Use frozen berries--If making this with frozen blueberries, thaw and drain the blueberries before baking.
- Storage--Leftover blueberry crumble can be stored at room temperature, loosely covered, for up to 3 days.
Nutrition Information
Show Details
Serving
1portion
Calories
287kcal
(14%)
Carbohydrates
44g
(15%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
30mg
(10%)
Sodium
231mg
(10%)
Fiber
2g
(8%)
Sugar
30g
(60%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 287kcal | 14% |
| Carbohydrates | 44g | 15% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 30mg | 10% |
| Sodium | 231mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
180 reviews
Excellent
Other Recipes
You'll Also Love
