Access to this page has been denied because we believe you are using automation tools to browse the website. This easy blueberry crumble with perfectly cooked blueberries easy blueberry crumble with a buttery oat crumble is high on our list of favorites. There’s no fancy equipment needed and you only need about 10 minutes of prep time!
Scooping out blueberry crumble from a serving dish. By using melted butter, all of the flour and oats are coated in buttery goodness, which helps them stay put on top of the blueberries. After baking, the topping is made up of golden brown crumbles with just enough crunch to stand up to the dreamy blueberry filling below. Scooping out a serving of baked blueberry crumble.
Note: Choosing whether to call this a blueberry crumble or blueberry crisp was tricky. This topping looks like crumbles on top of the berries and crumbles when you dig in after it has been baked, which is why we went with crumble ? Keep the filling simple We keep the filling simple and only add a touch of flour to help thicken the blueberry juices, a little sugar, a pinch of salt, and when we have it on hand, a squeeze of fresh lemon juice. When I don’t have lemon in the kitchen, I simply add a tablespoon of water, which helps moisten the flour before baking in the oven.
Blueberry Crumble with a topping made from flour, butter and oats. Add a variety of berries to make a berry crumble. Substitute blueberries for other berry varieties. Since they may have a different sugar content, it’s a good idea to taste the berries you plan to use before adding sugar to the filling. Gooseberries, for example, are much more tart and might need a bit more sugar to balance things out. Add other fruits like sliced peaches, apples or pears. 2 teaspoon of cinnamon and a pinch of nutmeg.
Add nuts to the crumble topping. I especially love almonds and blueberries together. Make ahead tips Blueberry crumble will last in the refrigerator 3 to 4 days and can be frozen up to a month. I prefer to freeze the crumble before baking and then cover very well so it is airtight.
There’s no fancy equipment needed and you only need about 10 minutes of prep time. Before adding sugar to the filling, taste your berries. If they are already sweet, you might want to hold back on how much sugar you add. Heat oven to 375 degrees Fahrenheit. Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly. We like to use our hands to do this.
As we sprinkle, we press the crumbles together to create larger clumps of topping. Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve. Adam and Joanne’s Tips Gluten-free blueberry crumble: Use you favorite store-bought gluten-free flour blend instead of the all-purpose flour called for above. Use whole wheat flour: Replace the all-purpose flour with an equal amount of whole wheat flour or use white whole wheat flour.
