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One of the best ways to take advantage of the summer is using sweet, jammy blueberries all season long. There’s so much you can do with this summer fruit, but one of my tried-and-true favorites will always be the classic blueberry crumble. This jammy, bubbling delight is bursting with sweet fruit, paired with a buttery crumble topping I can’t get enough of. Serve it at a backyard BBQ, Fourth of July celebrations, or showcased as part of a summer dessert bar with all the rest of your faves. Never made a crumble before? No sweat—it truly couldn’t be easier. Read on for everything you need to know:
Prepare your cooking space by preheating your oven to 375°. Then, in a large bowl, make the filling by mixing together the blueberries, lemon juice, flour, sugars, vanilla, cinnamon, and salt until well combined. Transfer the mixture into a baking dish or pie dish.
Then, in a medium bowl, start the crumble by whisking together flour, brown sugar, lemon zest, baking powder, and salt. Use your fingers to work the cubes of butter into the flour mixture, flattening the pieces out and working together until the mixture is crumbly. Then stir in the sliced almonds until evenly distributed and sprinkle the crumble topping evenly over the blueberry mixture.
Place the baking or pie dish onto a rimmed baking sheet and then into the heated oven to bake for about 30 to 35 minutes, until the topping is golden brown and crisp and the berry mixture is bubbling. Remove the crumble from the oven and set aside to cool for 30 minutes before serving with ice cream or whipped cream if desired.
The full list of ingredients and instructions can be found in the recipe below.
While cobblers, crisps, and crumbles are all baked fruit desserts, they have a few differences. A cobbler is topped with pillowy biscuits, which are dropped on top of the fruit filling (check out our blueberry cobbler if that’s more your speed). Crisps and crumbles both have toppings similar to streusel, but crisps usually contain oats, while crumbles do not. Craving an oat-y topping? Our blueberry crisp will scratch that itch.
This crumble topping features almonds and just enough flour to bind the topping into perfectly crunchy clusters. Of course, there's plenty of butter in there too to turn our topping into a rich, golden-brown delight. Scented with lemon zest, cinnamon, and pure vanilla extract, this crumble is sophisticated enough to serve for a dinner party, but classic enough to be a crowd-pleaser.
Any leftover crumble can be stored for 2 to 3 days covered at room temperature or stored in the refrigerator for up to 4 or 5 days. If you make the crumble ahead of time and store it in the fridge, just be sure to remove it from the fridge a few minutes before reheating to allow it to come down closer to room temperature before placing the cold dish in the oven.
(2 lb.) fresh blueberries
lemon juice
all-purpose flour
granulated sugar
light brown sugar, lightly packed
pure vanilla extract
ground cinnamon
Kosher salt
all-purpose flour
light brown sugar, lightly packed
lemon zest
baking powder
Kosher salt
(1 stick) butter, cut into ½” cubes
sliced almonds, toasted
Ice cream or whipped cream, for serving (optional)
Let us know what you think in the comments below!
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