An old family favorite, this blueberry crumble recipe has been passed down to me from my Aunt Janet, who learned it from my grandmother and called it Blueberry Belle Crunch. Honestly, I have no idea why it has such a funny title, but it doesn’t matter. The crumble is so easy to throw together that no matter what you call it, you’ll be more than happy with the result. It’s especially memorable when served warm with a scoop of vanilla ice cream on the side.–Ian Knauer
LC A La Mode Note
One of our intrepid recipe testers, Lori Widmeyer, encountered a rather interesting dilemma when she baked this blueberry crumble for her husband and sons. “The debate was whether the crumble should be on the side of the ice cream, underneath it, or on top,” she explained. “It started when my husband put the blueberry crumble on the bottom of the dish with the ice cream on top,” she said. “Then my son Matthew put them side by side so he could determine bite by bite just how much ice cream to blueberry crumble he wanted. My other son Jonathan then put his crumble on top of his ice cream and joked he would try it each way. It caught on, with my husband quickly coming back for seconds, and the rest of us, too. It had us all laughing, mostly because each try was really just an excuse to have a little more cobbler, all in the name of research. Truth be told, with a dessert this good, I don’t think you could come up with a bad way to eat it!”
The verdict? “The majority felt side-by-side was best to allow you to have total control of the ratio of cold to warm in each bite,” said Lori. Makes splendid sense to us. But you better try each out for yourself, just to be sure. The one certainty is that this crumble instantly becomes infinitely better with a scoop of ice cream plopped in its general vicinity.
Blueberry Crumble Recipe
- Quick Glance
- 15 M
- 50 M
- Serves 6 to 8
- 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 unsalted butter, cut into cubes and softened just a little, plus more for the pie plate
- Vanilla ice cream, preferably homemade
- 1. Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position. Generously butter a 9-inch pie plate.
- Make the blueberry filling
- 2. 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. Transfer the berries to the pie plate.
- Make the crumble
- 3. Stir together the flour, oats, brown sugar, vanilla, and salt. Blend in the butter with your fingertips or a pastry cutter until well combined. Crumble the topping over the berries in large clumps.
- 4. Bake the crunch until the berry filling is bubbling and the crunch is set and browned in places, 25 to 35 minutes. Let the crunch cool slightly, but only slightly, 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 even on the bottom (see LC A La Mode Note above).
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Blueberry Crumble Recipe © 2012 Ian Knauer. Photo © 2012 Christopher Hirsheimer. All rights reserved.
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