Easy Blueberry Crumble Recipe

Are you enjoying all the summer fruits in season this year? Or, shall I say, are you taking full advantage of all the fresh fruits and veggies in season? Blueberries have got to be one of my favorite fruits. Not just because they are so healthy but also because they are tart and sweet all at the same time. I often use frozen blueberries during the year, but fresh now that’s something else! Isn’t it?

Why make this crumble?

One of the reasons I love berry crumbles is this: Look at that thick, tart yet sweet, chewy fruit syrup. Next, look at the crisp, buttery bits of crumble on top. Now imagine a spoonful of that syrupy fruit with the crispy crumble that just bursts in the mouth. There’s a mouthful you cannot resist. Explosion! A fruit crumble is the easiest dessert you can make in summer with any fruit. Berries and stone fruit, such as peaches, apricots, and apples, are always a big hit. Today, I am making these with blueberries, but you can also make them with other berries, such as raspberries, blackberries, or even a combination of mixed berries. Of course, stone fruits, such as apricots, plums, peaches, and nectarines, are also the perfect candidates for crumbles. By the way, a blueberry crumble bar is a great way to take these fruit crumbles to family and friends when you visit.

Ingredients and substitutes

Blueberries – The crumbles work with fresh or frozen blueberries. If you are using frozen, you can keep the amount of sugar unless they are sweetened. Some brands use sugar as a preservative, so please read the label. Sugar – I like using a mix of white and brown sugar. The white adds sweetness and keeps a beautiful color, while the light or brown sugar brings the flavor of molasses, which is an absolute luxury when combined with cinnamon or nutmeg. Unsalted Butter – I always use unsalted butter because I like to control the amount of salt I use. And if you use salted butter, that’s fine. Just omit salt in the recipe. Margarine or vegetable shortening works as well, and yet they both will affect the texture of the crumble. Margarine has a bit more liquid, so you may need to use a tad less. Vegetable shortening will make the crumble topping crisper. Cornstarch – Blueberries are juicy, and the cornstarch helps thicken the juices, giving them a thick syrup-like consistency rather than a pool of liquid. Vanilla – Always use good quality vanilla extract, bean paste, or vanilla sugar. Spice mix – There are so many flavors you can add, like pumpkin spice or gingerbread spice, cinnamon, and nutmeg. I admit that when it comes to crumble, I often prefer the fruit to shine. So, I usually add just a pinch of cinnamon and a grating of nutmeg.

Blueberry crumble recipe

Preheat the oven to 375°F / 190°C/ Gas Mark 5. Crumble – In the bowl of a food processor, add the flour, nuts/oats, sugar, salt, vanilla extract, spice, and chilled cubed butter. Pulse a few times until crumbly, and you have a combination of small and large breadcrumb consistencys. Keep chilled.Pro tip – The crumble mixture can be made up to four days in advance. Keep it in the fridge to ensure the butter stays chilled.

Fruit – Combine the blueberries, sugar, lemon juice, and cornstarch in a greased 8 x 8 square pan or 6-inch pie pan. Alternatively, you can also use 4 x 4 oz ramekins for individual servings. Set aside.Pro tip – Greasing the pan with butter is optional but will prevent the crumbles from burning into the pan.

Sprinkle the crumble mixture on top of the blueberries. Make sure to cover all areas.Pro tip – I like to do this with my hands and make sure to cover all areas. Try putting the large crumble pieces on top, as they look prettier.

Bake for 20 to 25 minutes or until the top is crisp and golden. Let cool for 10 minutes before serving.Pro tip – If you make small individual ramekins, you will need only 12 to 15 minutes of baking time. Fruit crumble can be served hot or cold. We love to serve it warm with chilled ice cream or cold with whipped cream.Pro tip – The fruit syrup is very hot, so wait 10 minutes to prevent anyone from getting hurt.

Tips for success

Fruit – You can use fresh or frozen blueberries. If using frozen, make sure to thaw well and drain excess moisture so the crumble does not become soupy. The perfect crumble topping is the flour, sugar, and butter ratio—two parts flour, one part butter, and one part sugar work every single time. You can replace some of the flour with oats and nuts. Freezing crumble mixture – You can store any extra crumble mix well wrapped in a freezer bag (to prevent ice crystals) for up to 3 months. Gluten-free fruit crumbles – Simply replace the flour in the recipe with your favorite gluten-free flour and oats. Reducing sugar – You can reduce sugar by simply tasting the blueberries. If you have sweet blueberries, reduce the sugar accordingly. If the blueberries are tart, you can also use maple syrup or honey to substitute some of the sugar. Reheating crumble – A few minutes in the microwave will bring it back to its syrupy goodness. Then, a few minutes in the oven will help crisp the streusel topping.