Blueberry crumble is a great option whenever you need a warm, comforting dessert in well under an hour. Use fresh or frozen blueberries for perfect results every time!
Can’t you just smell this blueberry crumble coming out of the oven?
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Blueberry crumble is one of the easiest desserts to make. It’s perfectly light for summer and can even warm you up on a breezy September day before blueberry season officially ends.
Origin of Crumble
Did you know that crumble wasn’t invented until the 1940s? It started to be made in the UK during World War II rationing as an alternative to pie, since it uses fewer ingredients. You wouldn’t be able to tell, though, as I think it is just as, if not more delicious than pie!
What is the Difference Between a Blueberry Crumble and a Crisp?
A crumble and a crisp are very similar, the only thing that really differs is texture. While a crisp is a bit more crunchy in texture (as in my apple cranberry crisp recipe)—it may contain oats, nuts, etc.—a crumble is a lighter streusel topping. A classic British crumble only contains three ingredients: sugar, butter, and flour. However, you can add oats to this recipe for a slightly more fibrous option.
A good rule of thumb to remember proportions for the perfect crumble topping is to remember the 2:4:6 rule. Approximately 2 oz of sugar, 4 oz of butter, and 6 oz of flour will combine into the perfect crumble.
How do you Store Leftover Blueberry Crumble?
You can leave blueberry crumble covered on the counter for 24 hours, which is the best way to store if you’re finishing it quickly. Otherwise, popping in the fridge allows for a longer life.
Another great option is to freeze your crumble. Blueberry crumble will last (covered well) in the freezer for up to three months. The pictures you see in this post were all taken from a defrosted crumble. And this crumble tasted just as fresh as it would have day 1!
Blueberry Crumble Recipe
Recipe from Christina Conte serves 8
FULL PRINTABLE RECIPE BELOW
- blueberries (you can also use partially cooked/steamed apple (or other choice of fruit such as rhubarb, cherries, peaches, etc.) with some sugar added (or you can also use raw fruit)
- lemon juice (optional)
For the Blueberry Crumble Topping…
Cut the butter into the flour with two knives until the pieces of butter are quite small.
Finish off mixing the butter into the flour with the tips of your fingers, until it resembles a “crumble” mixture.
Stir in the sugar. That’s it!
For the Blueberry Crumble Filling…
Gently toss the blueberries in the cornstarch (with a little lemon juice, if desired) until just coated.
Place the blueberries in a baking dish or individual ramekins and top with a generous amount of the crumble. If using ramekins, place on a baking tray.
Bake for approximately 25 minutes at 400°F (200°C) or until top is golden brown.
Serve with ice cream, cream, or homemade custard (recipe below) and enjoy!
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- 2 oz (1/4 cup) white sugar
- 4 oz (1/2 cup or one stick) good quality butter, like Kerrygold
- 6 oz (1 1/4 cups) good quality flour
- 16 to 20 oz (approximately 3 cups) fresh blueberries
- 1 tbsp cornstarch
- a little lemon juice (optional)
- Preheat the oven to 400°F.
- In a medium sized bowl, cut the butter into the flour with two knives until the pieces of butter are quite small.
- Finish off mixing the butter into the flour with the tips of your fingers, until it resembles a "crumble" mixture.
- Stir in the sugar. Set aside.
- Gently toss the blueberries in the cornstarch (with a little lemon juice, if desired) until just coated.
- Place the blueberries in a baking dish or individual ramekins and top with a generous amount of the crumble. If using ramekins, place on a baking tray.
- Bake for approximately 25 minutes at 400°F (200°C) or until top is golden brown.
- Let cool for at least 10 minutes before serving, otherwise the blueberry mixture will be too runny.
- Enjoy with ice cream, cream, or homemade custard!
You can add a few tablespoonfuls of rolled oats, or nuts to the topping, if you like.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 396Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 48mgCarbohydrates: 73gFiber: 3gSugar: 1gProtein: 10g
Nutrition information is only estimated.
- 1¼ cups (10 oz) milk (I use whole milk)
- ½ vanilla bean or a few drops of vanilla (the bean will taste much better)
- 2 egg yolks
- 2 to 3 tsp sugar, depending on you sweet you like it
- 1 tsp corn starch
- Split open the vanilla bean and place in a small pot along with the milk. Heat over medium low heat, meanwhile, prepare the rest of the custard.
- In a small bowl, whisk the yolks, sugar and corn starch together until well combined.
- When the milk begins to simmer, remove the vanilla bean and pour about half a cup of hot milk into the egg mixture, whisking quickly. Add the rest of the milk, then whisk and return to the pot.
- Heat over medium heat and continue stirring, taking care that the custard doesn't stick or burn, using a wooden spoon is best at this point (the photo below is before I switched to the wooden spoon)! Add the vanilla extract if not using the vanilla bean. Continue to stir until the custard begins to thicken.
- Remove from heat, use as desired. If pouring over a dessert, use immediately.
egg custard, dessert sauce, British
Nutrition Information:Yield: 4 Serving Size: 3 ounces
Amount Per Serving:Calories: 141Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 98mgSodium: 45mgCarbohydrates: 18gFiber: 3gSugar: 3gProtein: 8g
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