Everything tastes better with crumble. It’s just a fact.
Take this blueberry crumble – the blueberries themselves shine, with their tart yet sweet flavors with an edge of lemon, but what would a ramekin of cooked blueberries be without a gorgeous, satisfyingly crunchy, oat-y crumble to go with it? Exactly.
This recipe is so easy to throw together. Plus, it can easily be doubled, or halved, depending on what you need.
Easy Blueberry Crumble
Adapted from The Farm
Makes 6-8 servings
For the blueberry filling:
- 2 1/4 cup (340g) fresh blueberries
- 1/2 cup (100g) granulated sugar
- 2 tablespoons (20g) all-purpose flour
- 1 to 2 tablespoons (15-30ml) lemon juice, depending on how tart the blueberries are
- Zest of 1 lemon
- 1/4 teaspoon salt
For the crumble:
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (40g) quick-cooking oats
- 1/2 cup (100g) light or dark brown sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, cubed and softened slightly
- Vanilla ice cream, for serving (optional, but recommended)
- Preheat oven to 190 degrees Celsius, or 375 degrees Fahrenheit
- For the blueberry filling, in a medium bowl, toss the blueberries with the sugar, flour, lemon juice, lemon zest, and salt until well combined. Transfer the blueberry mixture into individual ramekins or a 9-inch pie tin
- For the crumble, in a separate medium bowl, whisk together the flour, oats, brown sugar, vanilla, and salt until combined. Add in the butter and break down with your hands, a pastry cutter, or a food processor, until well combined.
- Crumble the topping over the blueberries in large clumps
- Bake for 25-35 minutes, until the crumble is beginning to brown and the blueberry filling is bubbling
- Let cool slightly before serving warm with vanilla ice cream