Fresh Blueberry Crumble
This week’s plan was to feature a pasta dish, but I could not resist the blueberries! So, instead, we are making Fresh Blueberry Crumble. I know I have been posting too many desserts, but truth be told, I love to bake. I was at BJ’s Warehouse, picking up the usual bulk items we buy there, when I saw the BEST looking blueberries. Lately, when I’ve bought berries, I haven’t had much luck; they ended up being flavorless and puny. Also, the produce I’ve been finding at my local grocery stores has not been inspiring. So when I spotted what looked like big, plump, flavorful blueberries, I could not resist.
Now, when I bought them, I had no plans. I thought I might eat these with granola for breakfast. But you can’t do that if you get home and realize you have no granola. So they sat for a day or two, and I thought I had to make something with them. So, I decided to conjure up my Mom’s old fresh blueberry crumble recipe with a few tweaks. And that is how I ended up with a delicious blueberry crumble.
I had no plan to post this, but I thought it looked great when I started serving it. So I took some photos, jotted down the recipe, and hoped it tasted as good as it looked. Well, it did! I hope you enjoy it. And it is so easy to make!
Looking for another easy blueberry dessert, give my Quick and Easy Fruit Cobbler – 3 Ways Apple, Berry, Peach a try!
Fresh Blueberry Crumble
Ingredients
Crumble
- 1 cup all-purpose flour
- 1-1/2 cup Old Fashioned Oats
- 3/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 12 tablespoons unsalted butter melted
Blueberry Filling
- 3 tablespoons cornstarch
- 2/3 cup granulated sugar
- 6 cups fresh blueberries
- 1 teaspoon vanilla extract
- Zest of one lemon
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 350°.
- To make the crumble, combine the oats, flour, brown sugar, cinnamon, nutmeg, and salt in a medium bowl. Stir in the melted butter until combined, and the dry bits are gone. Cool in the refrigerator while you make the filling.
- To make the filling, combine the sugar and cornstarch. Stir in the blueberries, lemon juice, zest, and vanilla until coated.
- Generously butter a baking dish. Place the filling in an even layer and sprinkle the crumble evenly over the top. Bake for 45 minutes. The top should be crisp, and the blueberries bubbling. Allow to cool slightly and serve warm with ice cream or whipped cream.
