Blueberry Crumble

Published on July 10, 2020 | By
blueberry crumble

Oh, these Louisiana blueberries. Or any blueberries for that matter. Blueberry tarts, blueberry muffins, blueberry cobbler and now blueberry crumble. I was searching for a quick, warm blueberry dessert, but not my usual blueberry cobbler, that would marry well with vanilla ice cream.

This crumbly oat and cinnamon topping is perfect and only takes about 5 minutes to assemble. I baked these desserts in individual ramekins so that we had just enough for two. You can use fresh or frozen berries.

Serve them hot, right out of the oven. And of course, don’t forget the scoop of vanilla ice cream or freshly whipped cream to complete your blueberry crumble!

blueberry crumble dessert

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes

Ingredients

  • 1 cup of fresh or frozen blueberries
  • 1 TBSP sugar
  • 1/2 tsp vanilla
  • 1 tsp of cornstarch
  • 1/2 tsp of grated lemon zest and a little squeeze of lemon juice
  • For the crumble topping:
  • 2 TBSP flour or 1 TBSP flour and 1 TBSP almond flour
  • 3 TBSP of old fashioned oats
  • 2 TBSP brown sugar
  • 1/4 tsp of cinnamon
  • 2 TBSP butter
  • pinch of salt

Instructions

  1. Preheat oven to 375. Place the blueberries in a small bowl. Gently mix with the lemon zest, cornstarch, sugar and vanilla. Squeeze about a tablespoon of lemon juice over the blueberries and mix all ingredients well. Divide the blueberries into two shallow baking ramekins. Set aside.
  2. In another bowl, combine the dry ingredients. Cut the butter into small pieces and work the chilled butter into the oat mixture with your hands.
  3. Sprinkle the oat and butter mixture evenly over the top of each blueberry filled ramekin. Place the ramekins on a baking sheet and place in the oven.
  4. Bake for about 20 minutes until the blueberries are bubbling and the topping is lightly browned. Remove from the oven. Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
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