Blueberry Crumble
When faced with an abundance of summer blueberries, our go-to favorite is transforming them into a delectable rustic blueberry crumble, brimming with sweet fruit. This jammy and bubbling delight is the ultimate dessert to serve at a casual backyard barbecue, during Fourth of July celebrations, or as a star attraction in a summer dessert spread alongside other tempting treats like Bourbon Peach Pie, S'mores Bars, and Campfire Cupcakes.But what sets a cobbler, crisp, and crumble apart?While cobblers, crisps, and crumbles are all baked fruit desserts, they do have distinct differences. A cobbler is crowned with soft, pillowy biscuits that are dropped onto the fruit filling (and if that's the direction you're leaning towards, we highly recommend trying our strawberry cobbler recipe). Crisps and crumbles, on the other hand, feature toppings similar to streusel. However, crisps typically incorporate oats into their mixture, while crumbles do not.So, what comprises a crumble topping?In our crumble recipe, the topping boasts the addition of almonds and a precise amount of flour to bind it into irresistibly crunchy clusters. Of course, butter plays a significant role in delivering delightful flavors. With hints of lemon zest, cinnamon, and pure vanilla extract, this crumble attains an elegant profile suitable for dinner parties while remaining a beloved classic that will win over any crowd. Should you find yourself making this dish out of season, fret not. Frozen berries can be used as a substitute for fresh ones. No need to defrost them—simply proceed with the recipe as written.
Ingredients
- 6 c. fresh blueberries (2 lb.)
- 1 tbsp. lemon juice
- 1/3 c. all-purpose flour
- 1/4 c. granulated sugar
- 1/4 c. light brown sugar, lightly packed
- 1 1/2 tsp. pure vanilla extract
- 1/2 tsp. ground cinnamon
- Kosher salt
CRUMBLE TOPPING
- 1 c. all-purpose flour
- 1/2 c. light brown sugar, lightly packed
- 2 tsp. lemon zest
- 1 tsp. baking powder
- Kosher salt
- 1/2 c. (1 stick) butter, cut into ½” cubes
- 1/2 c. sliced almonds, toasted
- Ice cream or whipped cream, for serving (optional)
Instructions
- Preheat the oven to 375°.
- 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.
- Make the crumble: In a medium bowl, whisk flour, brown sugar, lemon zest, baking powder, and ½ teaspoon salt.
- Use your fingers to work the butter into the flour mixture, flattening the pieces and continuing until mixture is crumbly. Stir in almonds. Sprinkle crumble topping on top of the blueberries.
- 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.
- Let cool 30 minutes. Serve warm with ice cream or whipped cream, if desired.
Tried this recipe?Let us know how it was!