The simplest of desserts, this easy blueberry crumble needs just 4 ingredients making the prep a sinch. It always turns out perfect so baking skills are not required.
This easy blueberry crumble is the perfect treat to serve your family for dessert. It’s made from scratch so you can control just how sweet it is and it’s ridiculously easy to make.
Dessert isn’t usually top of mind for me but my kids remind me all the time. This blueberry crumble is something that I am happy to serve ALL the time. It is healthy and not too sweet which are both right up my alley.
It’s just slightly sweet and full of fruit and they love it. It doesn’t get better than that.
I have to give credit for this recipe to my talented sister. This is her masterpiece and I have been making it since the moment I first tasted it. I’m sure she’ll be happy that I finally wrote it down because until now I have been bothering her every time I wanted to make it.
As a side note, if you live or are visiting the Canadian east coast be sure to check out her flower shop (opening summer 2022) Ellen Street Florals and Goods. She’s a true artist when it comes to flowers.
Anyway, on to the recipe!
Preparing the Best Easy Blueberry Crumble
Ingredients
Blueberries: Blueberry bushes are perennial plants that have blue or purple berries. The berries are edible and are full of antioxidants and vitamins.
Flour: I use all-purpose flour. It is a wheat flour and the most commonly used flour for baking. It is very versatile and makes anything from pizza dough to cookies and cakes. You can use whole wheat flour for this recipe to add a little bit more fibre if you’d like.
Sugar: White or granulated sugar is refined sugar made from either cane sugar or beet sugar. It is completed freed of molasses through the refining process and ground to granules smaller than salt.
Butter: Butter is churned milk or cream and is high in fat. It is solidified when refrigerated, holds a semi-soft, spreadable consistency at room temperature, or can be liquefied when heated.
Lemon: Lemons are a citrus fruit loaded with vitamin C. These somewhat oval, yellow fruit are packed with flavour. They are sour and sometimes tart and add freshness to recipes. For this recipe, we are using the juice of a lemon.
How to Make Easy Blueberry Crumble
The prep work for this crumble is quick and easy.
Start by preheating the oven to 350°F.
Next, wash the blueberries and coat them with 1 tablespoon of flour, 1 tsp of sugar and a squeeze of lemon. I often forget the lemon so don’t worry about it if you do too. You can do this right in your baking dish if you prefer.
The baking dish: I use a 2.5-quart Corningware dish but you can use an 8-inch glass baking dish. The larger the dish the thinner the crumble pieces
will be. If you do use a larger dish, like an 8×10 dish, you may want to make more crumble to get good coverage on the top.Now it’s time to make the crumble. In a medium bowl add the remaining flour and sugar, and butter. The butter should be soft but not melted. You just need it at room temperature. This is key to making a crumble.
Using your hands, combine all of the ingredients together. I like to squish it all between my fingers because it’s fun and it does the trick. Keep mixing until crumbs start to form. If you are finding that it’s more pasty than crumbly, add a little bit more flour, one tablespoon at a time.
Once you have the right consistency, cover the blueberries with the crumble.
Bake in the oven, uncovered, for 45 minutes. If you like the crumble extra crunchy add another few minutes to the baking time.
Once baked, remove from oven and let cool a bit before serving.
CAUTION: The blueberries will be extremely hot and the juice can easily burn so please don’t serve the blueberry crumble right out of the oven. Wait at least 15 minutes before serving.
Serving Blueberry Crumble
This blueberry crumble is easy to make and easy to serve. Just cut it into as many pieces as you’d like and use a spatula to remove it from the baking dish.
You can serve it a la mode, with vanilla ice cream, or topped with whipped cream. Or just sprinkle some icing sugar on top to make it pretty.
Storing Blueberry Crumble
If you somehow have any crumble left, keep it in an air-tight container in the fridge for up to a week. I love to eat it cold but you can also warm it a little in the microwave for a few seconds to bring back that “freshly baked” consistency.
Let us know in the comments if you have any questions. And if you like this recipe be sure to leave us a five-star rating below.
Are you looking for meal ideas? Check out our dinner recipes here:
The Best Easy Blueberry Crumble Recipe
Equipment
- Medium bowl
Ingredients
- 3 cups blueberries Note 2
- ½ cup flour + 1 tbsp
- ¼ cup sugar + 1 tsp
- 3 tbsp butter softened
- Squeeze of lemon juice roughly 1 tsp
Instructions
- Preheat the oven to 350°F
- Wash the blueberries and put them in a medium bowl. Toss them with 1 tbsp of flour, 1 tsp sugar and a squeeze of lemon.3 cups blueberries, ½ cup flour + 1 tbsp, ¼ cup sugar + 1 tsp, Squeeze of lemon juice
- In a medium bowl, add the remaining flour, sugar and butter. Using your hands, combine the ingredients by squishing everything between your fingers. After mixing for a minute or two, you should start to see crumbs forming. It’s up to you how small or big you want the crumbs to be.½ cup flour + 1 tbsp, ¼ cup sugar + 1 tsp, 3 tbsp butter
- Sprinkle the crumble on top of the blueberries and bake uncovered for 45 minutes.
- Let cool for at least 15 minutes before serving. The blueberries will be very hot.
Video
Notes
Note 2: If you are using frozen blueberries, thaw them first and add an extra ½ tablespoon of flour when tossing.
Pingback: Blue Pancakes - House of G&K Recipes