Best Blueberry Crumble Recipe – How To Make Blueberry Crumble

PICTURED: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE

There’s so much to do with an overabundance of summer blueberries. Our favourite? Turn them into a rustic blueberry crumble, bursting with sweet fruit. This jammy, bubbly delight is the perfect dessert to serve at a backyard BBQ, for 4th of July celebrations, or featured as part of a summer dessert bar alongside Bourbon Peach Pie, S’mores Bars and Campfire Cupcakes.

What is the difference between a cobbler, a crisp and a crumble?

Although cobblers, chips, and crumbles are all baked fruit desserts, they have a few differences. A cobbler is topped with soft cookies, which are layered over the fruit filling. (We love this strawberry cobbler, if that’s the direction you want to go.) Chips and crumbles both have fillings similar to streusel, but chips usually contain oats, while crumbles don’t.

What’s in a crumble topping?

This crumble topping contains almonds and just enough flour to bind the filling into perfectly crunchy clusters. Of course, there is also a lot of butter in there, for the pleasure of deliciousness. Flavored with lemon zest, cinnamon and pure vanilla extract, this crumble is sophisticated enough to serve at dinner, yet classic enough to please everyone. Out of season ? No problem. Frozen berries replace fresh berries. No need to thaw, just do as directed.

If you have a nut allergy, swap an equal amount of toasted seeds (may we suggest nuggets or sunflower seeds?) or just skip them.

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Yields:

6 – 8

Preparation time:

0

hours

15

minutes

Total time:

1

hour

30

minutes

Filling

6 ch.

fresh blueberries (2 lbs)

1/4 tsp.

light brown sugar, lightly packed

1 1/2 tsp.

pure vanilla extract

crumble topping

1/2 tsp.

light brown sugar, lightly packed

1/2 tsp.

(1 stick) butter, cut into ½” cubes

1/2 tsp.

sliced ​​almonds, toasted

Ice cream or whipped cream, for serving (optional)

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  1. Make the filling: In a large bowl, combine the blueberries, lemon juice, flour, sugars, vanilla, cinnamon and ½ teaspoon salt. Transfer to a 2-quart baking dish or a 9-inch pie dish.
  2. Make the crumble: In a medium bowl, whisk together flour, brown sugar, lemon zest, baking powder and ½ tsp salt.
  3. Use your fingers to work the butter into the flour mixture, flattening the pieces and continuing until the mixture is crumbly. Stir in the almonds. Sprinkle the crumble topping over the blueberries.
  4. Place the dish on a rimmed baking sheet and bake until the crumble topping is golden and crispy and the berries are bubbling and thick, 30 to 35 minutes.
  5. Leave to cool for 30 minutes. Serve hot with ice cream or whipped cream, if desired.

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blueberry crumble

PICTURED: LUCY SCHAEFFER; FOOD STYLING: MAKINZE GORE

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