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.
This blueberry crumble recipe with its oatmeal cookie topping and simple burbling blueberry filling that’s not too sweet and not too tart is exactly what you bring to a backyard bash when all you want is mad crazy gratitude and an empty dish to take home. It’s simple. It’s easy. And it’s the most crowd-pleasing summer staple we’ve got in our repertoire. One taste and we think you’ll understand. Kindly note, it also functions admirably as breakfast when topped with ice cream, which is essentially oatmeal with fruit and milk, yes?!–Renee Schettler
WHY IS MY CRUMBLE TOPPING NOT CRUNCHY?
Just in case our mums are listening, the fruit is the most important part of a crumble so the crispness of the topping shouldn’t even matter. Just kidding—our mums know what’s up. And crumble topping has to be crunchy, crisp, and crumbly. It’s possible that you didn’t cook your crumble enough, if the topping isn’t a rich all-over golden brown then that’s a good start. If, in an effort to save on fat and groceries, you cut back on the butter, you’re gonna regret it. Not enough butter and your topping will be a dry, floury mess. Butter, which encourages both browning and crispness, is the magic ingredient in getting your topping just right, so follow the recipe instructions. Blueberry crumble isn’t the time for saintly abstinence.
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
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.
Recipe Testers' Reviews
I have always shied away from blueberry crumbles and cobblers and crunches because they can be so sugary sweet. This one, however, is one of the best fruit desserts–and not just blueberry–I've ever made.
The easy-to-prepare crumble topping is absolutely wonderful. It bakes up golden brown and slightly crisp and adds just the right texture to the dish. The fruit portion of the crumble is perfectly balanced–not too sweet and not too tart. Add a scoop of creamy vanilla ice cream and you have a dessert that looks humble but is so luxurious and satisfying. This recipe is well worth getting butter on your hands for.
Originally published May 25, 2012