This blueberry crumble, made with blueberries and a crisp oat topping, is simple, easy, and the best. Perfect for summer.
Folks, this is the blueberry crumble recipe that puts all other blueberry crumble recipes to shame. 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. Originally published May 25, 2012.–Renee Schettler Rossi
How To Make Blueberry Crumble A La Mode
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. This had us all laughing, mostly because each try was really just an excuse to have a little more blueberry crumble, 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!”
But wait, what was 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 blueberry crumble instantly becomes infinitely better when you plop a scoop of vanilla ice cream atop it—or anywhere in its general vicinity.
- 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 (8 oz), cut into cubes and softened just a little, plus more for the pie plate
- Vanilla ice cream, preferably homemade
- Prepare the oven and pan
- 1. 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
- 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. 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.
- 4. 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.