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blueberry crumble recipe
- Total Time: 70 minutes
- Yield: 6–8 servings 1x
- Diet: General
Description
This easy blueberry crumble recipe creates a comforting, family-friendly dessert with warm berries and a golden, buttery crunch, ideal for busy families or beginner bakers. It transforms simple pantry staples and fresh or frozen blueberries into a bubbling, golden treat.
Ingredients
- 750 g (5 cups) fresh blueberries
- 250 g (1.25 cups) granulated sugar
- 1 large lemon (for juice and zest)
- 15 ml (1 tablespoon) fresh lemon juice
- 15 g (1 tablespoon) cornstarch
- 5 ml (1 teaspoon) alcohol-free vanilla extract
- 180 g (1.5 cups) all-purpose flour
- 60 g (0.5 cup) rolled oats
- 100 g (0.5 cup) light brown sugar, packed
- 3 g (1 teaspoon) ground cardamom
- 2 g (0.5 teaspoon) fine sea salt
- 115 g (0.5 cup) unsalted butter, cold and cubed
- 30 g (0.25 cup) shelled pistachios, crushed
- 15 g (1 tablespoon) powdered sugar
Instructions
- Prepare Candied Lemon Zest: Preheat oven to 190°C (375°F). Lightly grease an 8×8-inch (20×20 cm) baking dish. Peel zest from 1 large lemon in wide strips, avoiding white pith. Slice into very thin julienne. Boil zest in 240 ml (1 cup) water for 1 minute; drain, rinse. Repeat twice more. In a small saucepan, combine 120 ml (0.5 cup) water and 100 g (0.5 cup) granulated sugar. Simmer, stirring until sugar dissolves. Add blanched zest; simmer gently for 10-15 minutes until translucent and sweet. Remove zest with a slotted spoon and spread on parchment paper to dry for 1-2 hours at room temperature.
- Prepare Blueberry Filling: In a large bowl, combine 750 g (5 cups) fresh blueberries, 100 g (0.5 cup) granulated sugar, 15 ml (1 tablespoon) fresh lemon juice, 15 g (1 tablespoon) cornstarch, and 5 ml (1 teaspoon) alcohol-free vanilla extract. Toss gently until blueberries are evenly coated and glistening. Pour into the prepared baking dish and spread evenly.
- Make Cardamom Crumble Topping: In a separate medium bowl, whisk together 180 g (1.5 cups) all-purpose flour, 60 g (0.5 cup) rolled oats, 100 g (0.5 cup) light brown sugar, 50 g (0.25 cup) granulated sugar, 3 g (1 teaspoon) ground cardamom, and 2 g (0.5 teaspoon) fine sea salt. Add 115 g (0.5 cup) cold, cubed unsalted butter. Use fingertips or a pastry blender to cut butter into dry ingredients until mixture resembles coarse crumbs with some larger pea-sized pieces.
- Assemble the Crumble: Evenly sprinkle the cardamom crumble topping over the blueberry filling in the baking dish.
- Bake to Golden Perfection: Bake for 30-35 minutes, or until the crumble topping is golden brown and the blueberry filling is visibly bubbling around the edges. If the topping browns too quickly, loosely tent it with aluminum foil for the last 10 minutes of baking.
- Cool and Garnish Prep: Remove from the oven and let cool on a wire rack for at least 15-20 minutes before serving. This allows the filling to set slightly. While cooling, finely chop the dried candied lemon zest and coarsely crush 30 g (0.25 cup) shelled pistachios.
- Serve and Enjoy: Scoop a generous portion of the warm blueberry crumble into a bowl. Lightly dust the top with 15 g (1 tablespoon) powdered sugar. Scatter the crushed pistachios and candied lemon zest over the dusted surface for color and texture.
Notes
For dietary adjustments, use a certified gluten-free flour blend and gluten-free rolled oats for a gluten-free option, or swap unsalted butter for a plant-based butter alternative for a dairy-free version. You can reduce granulated sugar for a less sweet crumble or experiment with mixed berries for variety. If the topping browns too quickly, tent loosely with foil. Cool for at least 15-20 minutes before serving for optimal filling consistency.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General American
Nutrition
- Serving Size: 1 serving
- Calories: 480 calories
- Sugar: 52 g
- Sodium: 100 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 30 mg