Description
This easy blueberry crumble features juicy blueberries topped with a buttery oat crumble that bakes up golden and crisp. Perfect served warm with vanilla ice cream or whipped cream.
Ingredients
- 4 cups fresh blueberries, washed and dried (about 650 g)
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- Small pinch of salt
- 2/3 cup flour (86 g)
- 2/3 cup old-fashioned rolled oats (80 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 tsp cinnamon, optional
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted (113 g)
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9-inch pie dish with butter.
- Add the blueberries, cornstarch, lemon juice, and pinch of salt directly to the pie dish. Toss gently until evenly combined.
- In a mixing bowl, combine the flour, rolled oats, sugar, cinnamon, and salt. Pour in the melted butter and stir gently until the mixture forms soft crumbs. Do not overmix.
- Sprinkle the crumble topping over the blueberries in uneven chunks, allowing some blueberries to peek through.
- Bake for 40–45 minutes until the topping is golden brown and crispy and the blueberries are bubbling.
- Let cool slightly before serving warm on its own or with vanilla ice cream or whipped cream.
Notes
- Frozen blueberries can be used without thawing, though baking time may need an extra 5–10 minutes.
- For extra crunch, add chopped pecans or walnuts to the crumble topping.
- Store leftovers covered in the refrigerator for up to 4 days.
- Reheat in the oven to help maintain the crispy topping texture.
- Serve with vanilla ice cream for a classic pairing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 290 kcal
- Sugar: 24 g
- Sodium: 170 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 28 mg
