Blueberry Crumble

It’s always a great day when the first crumble of the season goes into the oven.  Yes, I could (and do) make fruit crumbles during the year but there is something about the fresh fruit of the Summer that makes baking so special.  Pies, muffins, crumbles – I love baking them all and thankfully my family loves eating them.  My favorite crumble ingredient is in the topping – oats.  They really give the topping great texture and more depth than just sugar, butter and flour.  Beyond the fruit, it’s the star of the show.

Speaking of fruit, I use this same recipe regardless of the fruit with some minor additions.  The topping is always the same but when I make a peach (or cherry) crumble, I omit the lemon and add ½ tsp of almond extract and apples get ½ tsp of cinnamon.  This is such a versatile recipe and the perfect dessert for a pot luck, picnic or if you are bringing something to a friend.  It can be served warm or room temperature and I’ve frequently made it a few hours before I bring it somewhere and it’s perfect by the time we are ready to enjoy it.  Ice cream or whipped cream are never a bad addition but this crumble is great alone too.    

Ingredients

Filling

4 c                    Blueberries (preferably fresh but frozen is fine)

½ c                  Sugar

3 tbs                 Corn starch

2 tbs                 Lemon juice, freshly squeezed

                        Zest from one lemon

Crumb Topping

1/3 c                 Brown sugar, firmly packed

¾ c                  Flour

¾ c                  Sugar

1 c                    Old fashioned oats (not instant) (I use Quaker)

½ tsp               Salt

1 stick               Butter cut into piece, room temperature

Preparation

Pre-heat your oven to 350.

In a bowl combine all the ingredients for the filling, set aside.

In a separate bowl for the crumb topping, combine the brown sugar, flour, sugar, oats and salt.  Add the butter and mix till combined and the topping holds together.  I use my hands rather than a mixer but you could use a stand mixer with the paddle if you like. 

Crumble topping, ready for the butter

Pour the filling into a casserole dish at least two inches deep.  Crumble the topping all over the filling.  I grab a handful of the topping, squeeze it together and then break it up which produces large and small pieces which is what you want.  

Place on a foil or parchment lined baking sheet (depending on your casserole dish, the filling may bubble over the sides could make a mess). 

Ready for the oven

Bake for 30 – 40 minutes or until the topping is browned and the filling is bubbling.

 

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