Blueberry Crumble Recipe
User Reviews
4.9
Blueberry Crumble Recipe
Description
The Blueberry Crumble Recipe starts by mixing fresh blueberries with lemon juice, zest, sugar, flour, and cinnamon, which thickens the filling as it bakes, letting the berries soften while holding the juices. This filling is placed in a 9x13-inch baking dish, forming the base of the dessert.
The crumble topping is made by combining flour, granulated sugar, brown sugar, salt, and cold diced butter in a food processor until pea-sized crumbs form. Adding quick-cooking oats and sliced almonds introduces both chewiness and crunch. Spreading half the almonds in the topping and sprinkling the remaining half on top ensures a layered textural contrast. Baking at 350°F for 40 minutes results in bubbling fruit and golden brown topping.
Once baked, letting the crumble rest for at least 15 minutes allows the filling to thicken slightly, making it easier to serve. This dessert complements warm vanilla ice cream or whipped cream to balance the tartness of the berries and provide a creamy contrast to the crunchy almond topping.
Ingredients
For the Filling:
- 2 to 2 1/4 pounds blueberries about 36 oz, fresh, rinsed and well-drained
- 2 Tbsp lemon juice freshly squeezed
- 1 tsp lemon zest of 1 lemon, zest
- 3 Tbsp all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Ingredients for the Crumble Topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/3 cup brown sugar packed
- 1/8 tsp salt generous pinch
- 8 Tbsp unsalted butter 1 stick, cold, diced
- ½ cup oats quick-cooking
- 1 cup almonds divided, sliced
To Serve:
- vanilla ice cream optional, or whipped cream
Instructions
- Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
- In a small bowl, whisk together 1/4 cup sugar, 3 Tbsp flour and 1 tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.
- In a food processor fitted with a steel blade, combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
- Transfer the mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
- Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown. Here's the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.
User Reviews
Overall Rating
4.9
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