Blueberry Crumble
User Reviews
4.8
Blueberry Crumble
Description
The Blueberry Crumble recipe balances ripe blueberries tossed with sugar, flour, lemon juice, and a pinch of salt to create a juicy, slightly tart fruit base. The topping blends flour, quick oats, light brown sugar, vanilla extract, salt, and softened butter into a crumbly mixture that bakes to a crisp, golden finish with varied clumps for texture contrast. Baking at 375°F concentrates the fruit juices while setting the oat topping. The crumble is best served warm with vanilla ice cream for a comforting dessert. Variations include making individual portions in ramekins for convenience or using thawed, drained frozen blueberries when fresh are unavailable. Leftovers keep for several days at room temperature when loosely covered.
Ingredients
For the blueberry filling
- 12 ounces (about 1 pint) blueberries fresh
- 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 oats quick-cooking
- 1/2 cup light brown sugar or dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 tick (4 oz) butter cut into cubes and softened just a little, plus more for the pie plate, unsalted
- vanilla ice cream preferably homemade
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
- Divide the filling and crumble topping among ramekins for convenient individual servings.
- If using frozen blueberries, thaw and drain them before baking to avoid excess moisture.
- Store leftover crumble loosely covered at room temperature for up to 3 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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