Blueberry Crumble
Blueberry Crumble is a beloved fruit dessert featuring sweet, juicy berries baked beneath a golden, buttery oat topping, offering both comfort and flavor in every spoonful. This easy-to-make treat blends nostalgia with nutrition and can be customized endlessly for seasonal variety, dietary needs, or a healthier indulgence.
Ingredients
- 18 ounces fresh blueberries 510g
- 1 ¾ cups all-purpose flour 210g
- 1 cup granulated sugar 200g
- 1 ¼ sticks unsalted butter 140g, melted
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Instructions
- Preheat your oven to 375°F (190°C) or 170°C if using a fan-assisted oven.
- Place the blueberries in a mixing bowl, then add the lemon juice along with 2 tablespoons of the flour and 3 tablespoons of the sugar. Toss everything together until the berries are evenly coated, then set aside.
- (18 oz fresh blueberries, 1 tablespoon lemon juice)
- In another bowl, stir together the remaining flour and sugar along with the salt until well combined.
- (1 ¾ cups all-purpose flour, 1 cup granulated sugar, ¼ teaspoon salt)
- Pour the melted butter into the dry mixture and mix it in using a fork. Continue stirring until the butter is fully incorporated and you have a crumbly, moist texture with thick clumps.
- (1 ¼ sticks unsalted butter)
- Transfer the prepared blueberries to a baking dish, spreading them out in an even layer across the bottom.
- Using your fingers, sprinkle the crumble mixture over the top of the blueberries, ensuring they are fully covered.
- Bake in the preheated oven for 35 to 40 minutes, or until the crumble is lightly golden on top and the berry juices are bubbling and thickened.
- Remove from the oven and allow the dessert to cool for 10 to 15 minutes before serving.
Notes
This recipe is designed for an 8 x 8-inch baking dish or a similar-sized pan. If you're using a 9 x 13-inch pan, simply double all the ingredients.
If using frozen blueberries instead of fresh, make sure they are fully thawed and any excess liquid is drained before adding them to the recipe. I recommend fresh blueberries for best results, but frozen can be a good substitute when fresh aren't available—just be sure to mix in an extra tablespoon of both flour and sugar to account for the added moisture.
If using frozen blueberries instead of fresh, make sure they are fully thawed and any excess liquid is drained before adding them to the recipe. I recommend fresh blueberries for best results, but frozen can be a good substitute when fresh aren't available—just be sure to mix in an extra tablespoon of both flour and sugar to account for the added moisture.