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Blueberry Crumble Recipe

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3.9 from 49 reviews

This classic Blueberry Crumble is a delightful dessert featuring a sweet, tangy blueberry filling topped with a buttery, grainy crumble. It’s baked to golden perfection, allowing the blueberries to bubble and the topping to crisp, making it an ideal treat for any season. Serve warm with whipped cream or vanilla ice cream for an irresistible finish.

Ingredients

For the Crumble:

  • 1 ¼ cups all-purpose flour
  • Pinch of salt
  • ½ cup sugar
  • ½ cup unsalted butter, cold and in pieces

For the Blueberries:

  • 4 cups blueberries, fresh or frozen
  • 2 tablespoons light brown sugar
  • ⅛ teaspoon ground cinnamon
  • ½ teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons cornstarch (optional for thick, syrupy filling)
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (180°C) to prepare for baking the crumble.
  2. Prepare Crumble Topping: In a large mixing bowl, combine 1 ¼ cups all-purpose flour, a pinch of salt, and ½ cup sugar. Add the cold, cubed ½ cup unsalted butter. Use your hands or a pastry cutter to work the butter into the dry ingredients until the mixture is grainy and the butter pieces are the size of peas. Be careful not to overwork it. Cover and refrigerate the crumble topping while preparing the filling, or store it refrigerated for up to a week or frozen for a month.
  3. Prepare Blueberry Filling: Choose an oven-proof glass or ceramic dish (such as an 8×11-inch oval or 9-inch round baking dish). Scatter 4 cups of blueberries evenly in the dish. Sprinkle the berries with 2 tablespoons of light brown sugar and ⅛ teaspoon ground cinnamon. Grate ½ teaspoon lemon zest over the mixture and stir gently to combine.
  4. Add Liquid Ingredients: In a small bowl or cup, dissolve 2 teaspoons of cornstarch (if using) into 2 tablespoons of fresh lemon juice. Mix in ¼ teaspoon vanilla extract. Drizzle this mixture evenly over the blueberries. Stir lightly to distribute the flavors without mashing the berries.
  5. Assemble and Bake: Evenly spread the crumble topping over the blueberry filling, allowing for some irregular coverage at the edges. Place the dish in the preheated oven and bake for approximately 40 minutes, or until the topping is dry and golden, and the blueberry juices are bubbling actively.
  6. Cool and Serve: Remove the crumble from the oven and let it cool on a wire rack until warm. Serve with whipped cream or vanilla ice cream. Leftovers should be refrigerated, covered with plastic wrap, and gently warmed before serving.

Notes

  • Baking Time: Oven temperatures and pan types can vary, affecting bake time. Use an oven thermometer to ensure accurate temperature and adjust timing as needed for your equipment.
  • Lemon Variation: Adjust lemon zest and juice to taste. Lemon zest provides stronger, slightly bitter flavor, while extra lemon juice adds brightness without bitterness.
  • Coconut Crumble Variation: For a tropical twist, combine ½ cup flour, ¾ cup shredded unsweetened coconut, ½ cup light brown sugar, and ¼ teaspoon ground cinnamon. Cut in 4 ounces (120g) cold butter until pea-sized pieces remain. Optionally, add ¼ cup chopped pecans. Sprinkle over blueberries and bake as directed above.

Find it online: https://flavorspath.com/blueberry-crumble-recipe/