Blueberry Crumble

Blueberry Crumble Recipe

Hands-On Time: 15 minutes | Total Time: 50 minutes | Serves 6 to 8

Ingredients

  • Blueberry filling:
  • 12 ounces (about 1 pint) fresh blueberries
  • 1/2 cup granulated sugar
  • 2 tablespoons flour
  • 1 to 2 tablespoons lemon juice, depending on how tart the blueberries
  • 1/4 teaspoon kosher salt
  •  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

Directions

  • 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.
  • 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.
  • 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.

Adapted from Leite's Culinaria

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