There is nothing more delicious in summer than crumbles with seasonal fresh berries. This simple, easy and effortless recipe for a blueberry crumble takes five minutes to prepare and 30 minutes to bake. And you can serve this warm or cold on its own or with whipped cream. Also, try it with a scoop of ice cream for that indulgent treat.
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 they are tart and sweet all at the same time. During the year I often use frozen blueberries but fresh... now that's something else ! Isn't it?
Unfortunately, whether I get them fresh or frozen they are so darn expensive here. We still buy when possible but not as much as when we were in the US. I remember I'd add a few blueberries every morning with my cereal.
About 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 the 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 really 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.
How to make the perfect crumble topping?
The perfect crumble topping is in the ratio of flour, sugar, and butter - Two parts flour, one part butter, and one part sugar works every single time.
Ingredients and substitutes
- Blueberries – This crumbles work with fresh or frozen. If using frozen you can keep the amount of sugar unless they are sweetened. Some brands use sugar as a preservative, so read the label, please.
- Sugar – I like using a mix of white and brown sugar. The white adds sweetness and keeps a beautiful white color while the light or brown sugar brings with it the flavor of molasses, which when combined with the cinnamon or nutmeg is an absolute luxury.
- Unsalted Butter – I always use unsalted because I like to control the amount of salt I use. If you use salted butter that’s fine. Just omit salt in the recipe. Margarine or veg shortening works as well, and yet they both will affect the texture of the crumble. Since margarine has a bit more liquid so you may need to use a tad less. While vegetable shorting will make the crumble topping crisper. If you use the additional oats you will need a little more butter as well so make sure you have extra on hand.
- Cornstarch - Blueberries are juicy and the cornstarch helps thicken the juices giving you that thick syrup-like consistency rather than a pool of liquid.
- Vanilla - Always use good quality vanilla in your recipes. It makes a huge difference in flavor. I like to make a homemade vanilla extract or homemade vanilla bean paste. In desserts like this, I will often also use my homemade 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.
Step by step instructions (Pin)
Use 8 x 8-inch baking pan or individual ramekins
Prepare blueberries
- Wash blueberries if using fresh - drain and pat dry so you don't have excess water.
- Add sugar, lemon juice and set aside.
Prepare crumble
- Chop butter into cubes.
- In a food processor bowl – add flour, nuts/oats, sugar, salt, vanilla, spice, and butter.
- Pulse a few times – until crumbly but not too much.
- Keep the bowl in the fridge to stay cold if necessary.
Assemble
- Preheat the oven to 170 C / 340 F.
- Add blueberries sugar and cornstarch - stir to combine.
- Grease the bottom of a 8 x 8- or 9 x 9-baking dish or ramekin with butter.
- Pour fruit mixture into the baking dish.
- Top with the crumble topping generously.
- Bake in a preheated oven for about 30 to 35 minutes.
- The top will be golden and be bubbling.
Frequently asked questions
I love baking the crumble fresh, so the topping stays wonderfully crisp. And yet, you can make this crumble in advance. Cool it completely before you wrap it well and place it in the fridge.
Just a few minutes in the microwave will bring it back to it syrupy goodness. Then a few minutes in the oven will help crisp the streusel topping as well.
Yes, you can store any extra crumble mix well wrapped in a freezer bag (to prevent ice crystal) for up to 3 months.
It is very tempting to add more butter in the crumble topping, but too much butter will blend the mixture of flour and sugar. Creating the perfect crumb with flour and sugar requires that you do not add too much butter. Ideally, a ratio of 1:1:2 works best - One part butter: one part sugar: two parts flour
What is the difference between cobbler and crumble?
Both are baked fruit desserts. A cobbler uses dollops of biscuit dough or pie dough topping, which often when baked looks very similar to a cobblestone. A crumble uses a streusel-like topping made of flour, sugar, and butter with the addition of nuts.
What is the difference between a crumble and crisp?
Again a crumble and a crisp are also both baked fruit desserts and both use a streusel topping made with butter, sugar, and flour. And yet, a crumble uses the addition of nuts while crips use rolled oats. These oats become crisp and flaky when cooked while the crumble topping is cakey and dense.
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Easy Blueberry Crumble Recipe aka Classic Blueberry Crumbles
Print Pin RateDescription
Ingredients
Fruit Base
Crumble
- 128 grams (1.00 cups) All-purpose flour
- 4 tbsp (0.25 cups) Light brown sugar
- 4 tbsp (0.25 cups) White sugar
- 56 grams (0.25 cups) Unsalted butter (3 tbsp more if you use oats)
- 1 tsp Vanilla
- 1 tsp Spice mix cinnamon / gingerbread
- 100 grams (1.25 cups) Almond or rolled oats Optional
- ¼ tsp Nutmeg fresh grated
Instructions
Prepare Blueberries
- Wash blueberries if using fresh - drain and pat dry so you don't have excess water.
- Add sugar, lemon juice and set aside.
Prepare Crumble
- Chop butter into cubes.
- In a food processor bowl – add flour, nuts/oats, sugar, salt, vanilla, spice, and butter.
- Pulse a few times – until crumbly but not too much.
- Keep the bowl in the fridge to stay cold if necessary.
Assemble
- Preheat the oven to 170 C / 340 F.
- Add blueberries sugar and cornstarch - stir to combine.
- Grease the bottom of a baking dish or ramekin with butter.
- Pour fruit mixture into the baking dish.
- Top with the crumble topping generously.
- Bake in a preheated oven for about 30 to 35 minutes.
- The top will be golden and be bubbling.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
