This Blueberry Crumble is an easy and bubbly recipe, which is made with fresh blueberries and a simple buttery topping. It’s the ultimate comfort food recipe, ready in about an hour.
Blueberry Crumble Ingredients
For the Filling:
- ¾ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- 2 pounds blueberries (6 cups)
- 1 tablespoon fresh lemon juice (from ½ lemon)
For the Topping:
- 6 tablespoons unsalted butter, room temperature
- ¼ cup light-brown sugar
- 1 cup unbleached all-purpose flour, spooned and leveled
- ½ teaspoon kosher salt
How To Make Blueberry Crumble
- Prep oven and filling: Preheat the oven to 375°F. In a large bowl, mix the blueberries with the granulated sugar, cornstarch, and salt until the berries are well coated. Fold in the lemon juice and transfer the mixture to an 8-inch square baking dish.
- Make the crumble topping: In the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature butter and brown sugar on medium speed until light and fluffy.
- Finish the topping: Add the flour and salt to the butter mixture. Using your hands, mix until large, coarse pieces form.
- Assemble and bake: Scatter the crumble topping evenly over the blueberry filling. Bake for 55 minutes to 1 hour, until the center is bubbling and the topping is golden brown. If the top is getting too brown, you can tent it loosely with foil after about 30 minutes. Let it cool for at least 30 minutes before serving.
Recipe Tips
- How to get an extra crispy topping? The key is to not overmix the crumble. Mix only until large, coarse crumbs form. This ensures a light and crumbly texture, not a dense paste.
- Can I use frozen blueberries? Yes. There is no need to thaw the blueberries first. Toss them with the other filling ingredients while they are still frozen; you may need to add 5-10 minutes to the baking time.
- How do I know when the crumble is done? The crumble is ready when the topping is a deep golden brown and you can see the fruit filling actively bubbling up around the edges and in the center of the dish.
- Can I add oats to the topping? Absolutely. For extra texture and a nuttier flavor, you can add about ½ cup of old-fashioned rolled oats to the crumble mixture along with the flour.
What To Serve With Blueberry Crumble
This classic dessert is the ultimate comfort food and is traditionally served warm with something creamy.
- A generous scoop of good-quality vanilla bean ice cream
- A pouring of hot custard
- A dollop of clotted cream or a drizzle of heavy cream
- A spoonful of crème fraîche
How To Store Blueberry Crumble
- Refrigerate: Store leftovers covered in the refrigerator for three to five days. The topping will soften over time but will still be delicious.
- Reheat: To rewarm, you can bake the crumble at 350°F for 10 to 15 minutes, or until the blueberries are bubbling again.
Blueberry Crumble Nutrition Facts
- Serving Size: 1 serving
- Calories: 420 kcal
- Fat: 15g
- Carbohydrates: 70g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can happen if the butter was too soft or if the mixture was overworked, creating a paste rather than a crumble. Use room temperature, but not melted, butter and a light touch.
A watery filling is usually a sign that the crumble was not baked for long enough. It’s crucial to bake it until the juices are thick and bubbling vigorously in the center. This indicates that the cornstarch has been fully activated to thicken the filling.
Yes, the recipe notes that this is a fantastic base for other fruits. You can replace some of the blueberries with chopped strawberries, or use diced stone fruits like peaches or nectarines.
Try More Recipes:
Blueberry Crumble Recipe
Description
A classic and comforting dessert featuring a sweet, bubbly blueberry filling baked under a simple, buttery, and crunchy crumble topping.
Ingredients
Instructions
- Preheat oven to 375°F.
- In a large bowl, toss the blueberries with the granulated sugar, cornstarch, salt, and lemon juice. Pour into an 8-inch square baking dish.
- In a separate bowl, beat the butter and brown sugar until fluffy. Mix in the flour and salt with your hands until large crumbs form.
- Scatter the crumble topping evenly over the blueberry filling.
- Bake for 55-60 minutes until the filling is bubbling and the topping is golden brown.
- Let it cool for at least 30 minutes before serving with vanilla ice cream.
Notes
- Using room temperature butter for the topping makes it easier to incorporate into the dry ingredients.
- Placing the baking dish on a foil-lined baking sheet is a great tip to catch any potential drips.
- If the topping is browning too quickly, you can loosely tent the dish with aluminum foil for the last part of baking.
- This dessert is best served warm from the oven while the topping is at its crispiest.