skitterypigeon / Blueberry Crumble


Leite's Culinaria


  • 12 ounces fresh blueberries
  • 1/2 cup granulated sugar
  • 3/4 cups plus 2 tablespoons all-purpose flour, divided
  • 1 tablespoon lemon juice (can be adjusted depending on how sweet blueberries are)
  • 1/2 teaspoon plus 1/4 teaspoon salt, divided
  • 1/2 cup quick-cooking oats (not steel cut)
  • 1/2 cup dark brown sugar
  • 1/2 teaspoon vanilla
  • 1 stick unsalted butter, cut into cubes and slightly softened


  1. Preheat the oven to 375°F (190°C). Adjust the oven rack to the center position. Generously butter a 9-inch pie plate, or several small ramekins.
  2. Make the blueberry filling. Toss the blueberries with the granulated sugar, 2 tbsp flour, lemon juice, and 1/4 tsp salt, adjusting the amount of lemon juice according to the relative sweetness or tartness of the berries. Transfer the berries to the pie plate.
  3. Make the crumble topping. In a large bowl, stir together the remaining flour, oats, brown sugar, vanilla, and salt. Blend in the butter, using your fingertips or a pastry cutter, and mix until well combined. Crumble the topping over the berries in clumps of varying sizes.
  4. Bake the blueberry crumble until the berry filling is bubbling and the crisp oat topping is set and browned in places, 25 to 35 minutes. Let the crumble cool a little (but not a lot) before spooning it onto plates or into dishes and serving it warm with a scoop of ice cream plopped on top or on the side or wherever you choose.



Update Message: Tried this in small ramekins - divided recipe by half. Worked perfectly!

Tags: dessert, summer

Revision: 1