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Best Blueberry Crumble Recipe – How To Make Blueberry Crumble

PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE

There’s so much to do with a glut of summer blueberries. Our favourite? Turning them into a rustic blueberry crumble, bursting with sweet fruit. This jammy, bubbling delight is the perfect dessert to serve at a backyard barbecue, for Fourth of July celebrations, or showcased as part of a summer dessert bar alongside Bourbon Peach Pie, S’mores Bars, and Campfire Cupcakes.

What’s the difference between a cobbler, crisp, and a crumble?

While cobblers, crisps, and crumbles are all baked fruit desserts, they have a few differences. A cobbler is topped with pillowy biscuits, which are dropped on top of the fruit filling. (We love this strawberry cobbler, if that’s the direction you’d like to take.) Crisps and crumbles both have toppings similar to streusel, but crisps usually contain oats, while crumbles do not.

What’s in a crumble topping?

This crumble topping features almonds, and just enough flour to bind the topping into perfectly crunchy clusters. Of course, there’s plenty of butter in there, too, for deliciousness’ sake. Scented with lemon zest, cinnamon, and pure vanilla extract, this crumble is sophisticated enough to serve for a dinner party, but classic enough to be a crowd-pleaser. Making it out of season? No problem. Frozen berries work in place of fresh ones. No need to defrost—just proceed as written.

If you have a nut allergy, swap in an equal amount toasted seeds (may we suggest pepitas or sunflower?) or simply skip them altogether.

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Yields:

6 – 8

Preparation Time:

0

hours

fifteen

mins

Total Time:

one

hour

30

mins

filling

6c.

fresh blueberries (2 lb.)

1/4 c.

light brown sugar, lightly packed

1 1/2 tsp.

pure vanilla extract

crumble topping

1/2 c.

light brown sugar, lightly packed

1/2 c.

(1 stick) butter, cut into ½” cubes

1/2 c.

sliced ​​almonds, toasted

Ice cream or whipped cream, for serving (optional)

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  1. Make the filling: In a large bowl, mix the blueberries, lemon juice, flour, sugars, vanilla, cinnamon, and ½ teaspoon salt. Transfer to a 2-quart baking dish or 9” pie dish.
  2. Make the crumble: In a medium bowl, whisk flour, brown sugar, lemon zest, baking powder, and ½ teaspoon salt.
  3. Use your fingers to work the butter into the flour mixture, flattening the pieces and continuing until the mixture is crumbly. Stir in almonds. Sprinkle crumble topping on top of the blueberries.
  4. Place the dish on a rimmed baking sheet and bake until the crumble topping is golden brown and crisp and the berries are bubbling and thick, 30 to 35 minutes.
  5. Let cool 30 minutes. Serve warm with ice cream or whipped cream, if desired.

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blueberry crumbles

PHOTO: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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