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  • Recipes
  • Dish type
  • Dessert
  • Fruit desserts
  • Berry desserts
  • Blueberry desserts

For this heavenly dessert use frozen blueberries to enjoy it at any time of year. It's a lovely crumble served warm with custard or vanilla ice cream.

75 people made this

IngredientsServes: 8

  • 1kg fresh or frozen blueberries
  • 50g dark brown soft sugar
  • 1 teaspoon lemon zest
  • 175g dark brown soft sugar
  • 90g butter
  • 100g flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • pinch of nutmeg, or to taste
  • 50g porridge oats

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. Preheat the oven to 190 C / Gas 5.
  2. Mix the blueberries with 50g brown sugar and lemon zest in a large bowl. Place into a greased baking dish.
  3. Work the butter, 100g flour, 175g brown sugar, salt, cinnamon, nutmeg and porridge oats into a crumble. Spread over the blueberries and bake in the preheated oven for 40-45 minutes until it bubbles. Serve warm.

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Reviews & ratingsAverage global rating:(3)


Recipe Summary

  • 3/4 cup granulated sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 2 pounds blueberries (6 cups)
  • 1 tablespoon fresh lemon juice (from 1/2 lemon)
  • 6 tablespoons unsalted butter, room temperature
  • 1/4 cup light-brown sugar
  • 1 cup unbleached all-purpose flour, spooned and leveled
  • 1/2 teaspoon kosher salt
  • Vanilla ice cream, for serving (optional)

Filling: Preheat oven to 375 degrees. In a large bowl, whisk together granulated sugar, cornstarch, and salt. Fold in blueberries and lemon juice until well coated. Transfer to an 8-inch square baking dish.

Topping: In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and brown sugar on medium speed until light and fluffy. Add flour and salt using your hands, mix until large pieces form. Scatter evenly over filling.

Bake until center is bubbling, 55 minutes to 1 hour, tenting loosely with foil after 30 minutes. Let cool at least 30 minutes before serving, with vanilla ice cream if desired.


Blueberry Crisp

Since blueberries are in season for only a very limited time, and out-of-season fresh blueberries cost an arm and a leg, we like to make our blueberry crisp with readily available frozen berries. And besides, using fresh berries in a slow-cooking crisp, where they'll become pleasantly mushy, is like getting all slicked up to go milk the cows: it doesn't add anything to the experience, so why do it? That said, if you have bucketfuls of fresh berries, this crisp is a great place to use them up.

Ingredients

  • 6 to 7 cups (680g to 850g) frozen blueberries
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1 teaspoon vanilla extract
  • 3/4 to 1 cup (85g to 113g) confectioners' sugar*
  • 1/4 cup (53g) brown sugar, packed
  • 1/4 teaspoon salt
  • 2 tablespoons (28g) lemon juice
  • 3 tablespoons (43g) butter, melted
  • 1/4 cup (28g) King Arthur Unbleached All-Purpose Flour or 3 tablespoons (21g) Instant ClearJel
  • 1 1/4 cups (156g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (106g) granulated sugar
  • 1/4 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 6 tablespoons (85g) butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Instructions

Preheat the oven to 350°F. Lightly grease a 9" round or 8" square pan.

To prepare the blueberries: Place the berries in a microwave-safe bowl, and heat them for 4 to 5 minutes, until they're thawed and beginning to warm. Do this if you're using fresh berries, as well it helps get their juices going.

Combine the berries with the remaining filling ingredients, and spoon the mixture into the prepared pan.

Place the pan in the oven, and bake the blueberries for 30 minutes, until they start to bubble. While they're baking, prepare the topping.

Perfect your technique

Blueberry Crisp

To prepare the topping: Whisk together the dry ingredients. Add the melted butter and flavors, mixing until coarse crumbs form.

Remove the berries from the oven, and spread the topping on tops. Bake for an additional 45 minutes, until the berries are bubbling and the topping is beginning to brown. Some of the topping will have been engulfed by blueberry juice, leaving your crisp with a somewhat mottled top this is perfectly fine.

Remove the crisp from the oven, and allow it to cool completely before serving. If you serve the crisp right away, it'll be very liquid letting it to set up allows the berries to reabsorb some of their juices.

Serve the crisp plain, or à la mode. Heat it briefly (about 30 seconds) in the microwave, if desired, to provide a nice warm bed for the ice cream!


Serious grocery shopping needs serious forethought. How many times have I been out shopping, only to realize that I’ve forgotten to write down a recipe? Many more times than I’d care to mention.

Just the other day, I was out at our local farmer’s market. A great place to shop for produce, to be sure, but not known for its wifi access.

I had been planning to pick up some fruit to make a crumble (I’m nearly obsessed with fruit crumble), but in my haste to leave the house I had neglected to write down the apple crumble recipe that I was adapting.

Thankfully, I had finally broken down and bought a smartphone that week, so I was able to pull up the recipe and check to see how much fruit I would need. Turns out that I needed about 4 cups of fruit.

Of course, not only had I forgotten to write down the recipe, but I couldn’t remember whether we had any cinnamon left in the pantry. And cinnamon was an integral part of the recipe, so I couldn’t leave it to chance.

No worries, right? I just called my husband right from there and asked him to check the pantry for me. Luckily, I had plenty of cinnamon left, so no need to stop at the spice table (other than gratuitous pleasure shopping).

It’s funny how useful I’ve found that phone, after going without one for so long. From cooking and baking prep, to keeping in touch with the people at home, I feel much more able to access what I need, when I need it. And that means I have everything required to take care of the important stuff.


Blueberry Crumble

If you're heading to a summer potluck and need a dessert that feeds a crowd, look no further than this simple, sweet blueberry crumble. The topping can be made a day ahead and refrigerated, or up to 3 months ahead and stored in the freezer. Pair it with The Pioneer Woman's classic vanilla bean ice cream and you've got yourself one heckuva summer dessert!

What can I do with lots of blueberries?

Peak-season blueberries are the perfect sweet snack that we can eat by the handful. But if you&rsquore looking for new ways to use up the colorful berry, blueberries make a delicious addition to all your breakfast favorites, like pancakes, scones and smoothies. Or try them in Ree Drummond&rsquos refreshing blueberry-basil limeade.

Can you use frozen blueberries in baking?

For most recipes, including this blueberry crumble, you can use frozen blueberries in place of fresh. Just be sure to let the fruit thaw, then drain or blot any extra liquid from the fruit.

Do you refrigerate blueberry crumble?

After baking, a crumble can stay on the counter, covered for 2 to 3 days, or covered in the refrigerator for 4 to 5 days. You can even make this crumble in advance by preparing the topping a day ahead and storing in the refrigerator or freezer.


The Ultimate Healthy Blueberry Crumble My mom perpetually stocks her fridge with fresh blueberries. Many mornings, she pours herself a small bowl of cereal, usually something containing bran flakes and granola clusters with some slivered almonds as well, and she drops in a handful of those blueberries after pouring in her vanilla almond milk. Have you ever added fresh fruit to a bowl of cereal? When you get a bite with everything—that soft, sweet, juicy burst paired with the slightly crisp flakes or crunchy granola clusters and the cold liquid from the milk—oh my yummm. It’s worth rolling out of bed for, every single time! When the temperatures started rising here in California earlier this month, Mom also began fixing herself one of her favorite summertime treats in the evenings with that same fruit: berries athenaeum. It’s one of the dessert options on the menu at the Athenaeum, a club-style restaurant owned by the college in southern California where she completed her undergraduate degree, and it’s very simple and straightforward. Add vanilla bean ice cream to a bowl, top with fresh berries, and, if desired, drizzle that with a little Grand Marnier and finish with a cookie, traditionally a classic hazelnut pirouline. Mom generally sticks to the ice cream and berries… And after bringing a coworker to the Athenaeum a few years ago for dinner during one of their business trips to the college, that sweet lady started making berries athenaeum at home too! So when I gave Mom and Dad this Ultimate Healthy Blueberry Crumble last Friday, she topped her first slice with vanilla ice cream, just like with her favorite easy dessert. And by the end of the weekend, every last crumb had disappeared from the pan! But since the crumble contained no refined flour or sugar… And a full serving of fruit in every slice… And just 127 calories… My parents didn’t feel guilty about that at all! To make this healthy crumble, you’ll start with the topping. It’s super simple! Just whole wheat flour, old-fashioned oats, and cinnamon held together with a little sweetener and melted butter . Yes, melted butter! Traditional recipes require you to cut cold, cubed butter into that mixture, but… That takes more effort. (And makes my muslces tired, especially if I already finished an arm workout earlier in the day! ?) It’s much easier to stir in melted butter, so we’re doing that instead! As for the sweetener, you’ll use pure maple syrup instead of granulated or brown sugar. Be sure to use the good stuff! Avoid pancake syrup or sugar-free syrup those contain corn syrup or artificial ingredients, which we’re avoiding in this healthier recipe. The only ingredient on the label should be “pure maple syrup.” It’s generally sold in thin glass bottles or squat plastic jugs, and I’ve also bought it online. For the fruit, both fresh and frozen blueberries will work! This means that it’s completely possible to enjoy this crumble all year round… Which makes me one very happy girl. Fruit crumbles are one of my favorite desserts because they’re basically healthy enough for breakfast! Lots of fruit + “granola” topping made of wholesome ingredients = breakfast food, right?? (Just say yes!) Because the blueberries release lots of juice while baking, you’ll mix them with cornstarch before adding them to the pan. The cornstarch thickens those juices, especially while the crumble cools, so it’s very important to let the crumble cool completely to room temperature before serving so the cornstarch can do its thing. If you prefer eating your crumble warm, I still highly recommend letting it cool completely, then reheating individual portions! And topped with a little vanilla ice cream… Or, umm, how about vanilla frozen Greek yogurt for breakfast?… Pure bliss. And when you bake this, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees that I’ll see the notification from you! ?) I’d love to see your blueberry crumble and feature it in my Sunday Spotlight series! Blueberry Crumble

A super easy gluten-free dessert to satisfy all the blueberry lovers at your table. any time of year! It's bursting with blueberries, topped with the yummiest crumble and so yummy!

Fresh tasting, Pretty and Yummy!

New! I’ve added a cooking video to this page so you can see how quick and easy it is to make this gluten-free Blueberry Crumble!

If you’re new to the website, I have a printable recipe on the bottom of every recipe page with exact measurements and directions.

My husband and his entire family love blueberry desserts!

I used to make blueberry pie all the time but ever since my son was diagnosed with celiac disease and went gluten-free, I have to admit I’m not a huge fan of all the work involved in making a pie crust.

So we started making blueberry crumble and my husband loves it!

It is super easy and just as yummy.

All you do is mix:

blueberries (we’ve used fresh or frozen wild blueberries) with

corn starch or gluten-free flour

Pro tip: I use frozen wild blueberries, they are they smaller ones, and I de-thaw them in a colander in the sink so they drain a lot of water while they defrost.

Then pour into a baking pan.

I make it in a pie pan too to make it look extra special and pretty!

Then top it with the crumble topping of:

gluten-free all purpose flour (we use GF Jules affiliate link)

butter or dairy free butter

As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here.

Bonus: at the bottom of that post is a one-time use affiliate Discount Code.

And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!

Back to the gluten-free Blueberry Crumble

You mix the crumble ingredients together with either a pastry cutter or your hands until well combined.

After you mix all the ingredients, all you do is put the crumble on top of the blueberries and bake!

We make it all year round using fresh blueberries in the Summer and frozen wild blueberries in the Winter.

And served in a pie pan, it’s a pretty and crowd-pleasing dessert!

Hope you love it as much as we do!

Scroll down to see the recipe and leave a comment if you try.


Blueberry Crumble - Blueberry Crisp

Blueberry Crumble - Blueberry Crisp

The Fruit

The Crumble

20 comments:

I like the idea of the melted butter instead of cutting it in and I also like the idea of not covering and refrigerating. Besides, if you eat it for breakfast the next morning, why bother with all of that? (Just kidding. Maybe.)

I have some blackberries and raspberries in my fridge that should be used soon. What do you think? Almost as good as blueberry crumble?

Mmm, I love a good crisp or crumble! Yours looks delicious, Jean! Here on the Island, we call it both. I agree with you, that it is the easiest dessert. A pie really is so much more work, although a treat as well. The rhubarb is in season here, so I have rhubarb crisp on the menu this week. Blueberries won't be in season here for about six weeks to two months. I always have some frozen in the freezer however. Have a lovely day.

Definitely a must during the berry season!

Very nice, Jean. I like a good crumble. My grandmother used to make apple crumble. Love the water colour picture. Have you framed and displayed any of your pictures? If not, you should do. Tony

Cheryl, thank you. And yes to the blackberry and raspberry crumble. I have blackberries on hand and will be making them into a crumble today. The melted butter is the only way to go!

Sandi, wish I could join you on the island for some rhubarb crumble and tea! I don't know if your recipe calls for cutting the butter in or melting the butter, but I heartily recommend the melted butter!

Thanks, Angie. I love berry season!

Tony, thank you AND for noticing my painting! About a year ago, my husband started urging me to frame and hang some of my fruit and vegetable paintings, but I was shy. Then when it seemed the lockdown would be going on forever, I thought, "Hmm, why not? No one is going to be seeing them except us!" and so we now have nine of them in the dining area.

I love crumble. Rhubarb is my favourite, but this blueberry one sounds like it would be fantastically tasty too.

Oh, this looks delicious!! I truly love blueberries, and it's an added bonus that they're so very good for us. One of those "super foods" I believe? Anyway, I wouldn't eat them when I was growing up -- I wasn't too keen on berries of any sort, but now I love all berries. They're one of the best parts of summer to me. :)

Thank you for sharing this recipe I've already pinned it. ) I love, love your watercolors, and I'm glad you're sharing those with us. I hope you have a great weekend, Jean!

Thanks, Victoria. Yes, I love rhubarb as well. I need to buy a lot of it when it's in season and freeze it for when it's not.

Denise, thanks so much. Glad you like seeing my watercolors. I felt quite bold when I started sharing them here! Berries seems like something everyone would like, but people would probably say the same thing about some of things I don't like. Funny how our tastes change.

Short cuts that end up being the tastiest and easiest way are terrific. I'm lucky enough to
have a blueberry farm not far from home and I love them. So taking apple crisp recipe and
using it for blueberries looks like a natural. Just like your painting looks natural.
Lynn and Precious

In recent years, blueberries have become a big deal in our house. Whenever they're even vaguely in season, I seem to spend a lot of money buying vast quantities of them (this is probably a slight exaggeration, but only slight). So this recipe is just ideal for us. Blueberries and a crumble/crisp combines two of the very best foods I can imagine. My wife loves crumble the day after, especially for breakfast, but I've always stored it in the fridge. You've shown me the error of my ways. I love that painting.

Thank you, Lynn! I'd love to have a blueberry farm nearby. I've never tried growing berries, but it might be kind of fun. Of course, Precious prefers Temptations, I'm sure.

Thanks so much, Phil. AND for noticing my painting! You must let me know how you and your wife like the crumble the next day after NOT being stored in the fridge.

Late to the table, but, thank the culinary gods, in time for dessert. It had to happen – you coming out with your blog and me coming out with my Sullygram on the same day. In addition to the ramped up communications, my day began with dental work and then a lengthy visit to a car dealership where a service runner promptly smashed my car into another in the parking lot. Long day…but it ends well with blueberry crumble-blueberry crisp. Yum, Yum. Five cleavers.

Oh nooooo, what a day! You deserve a treat after all that. Dental work AND car repairs all in one day. Surely you will never schedule those things on the same day again. Unless you prefer to have one long day of misery rather than having a little misery over multiple days! I will cherish the five cleavers award all the more.

YUM, looks good. I like your artwork too!! Thanks so much for linking up with me at the Unlimited Link Party 27. Pinned!


Blueberry Crumb Cake

Combine flour, baking powder, and a salt. Stir and set aside.

Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.

Grease a 9 x 13 inch baking pan. Pour in batter.

In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.

Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.

I had approximately one million blueberries in my refrigerator yesterday. They were left over from the Fourth of July and after making blueberry pancakes and blueberry muffins over the weekend, I&rsquod barely made a dent in the stash. I considered making blueberry jam, but I wasn&rsquot sure I was psychologically equipped to sterilize jars and go scuba diving in our pond in search of my jar lifter, which I&rsquom certain my boys had used as a frog catcher earlier this year&hellipbut that&rsquos another story for another time.

This is a yummy, moist coffee cake bursting with scrumptious berries. Nothing fancy about it, and that&rsquos exactly what makes it so delicious.

In a mixer, combine butter and sugar. All good things come from this combination.

Well, most good things. Garlic and wine aren&rsquot bad together, either.

Add egg and vanilla and mix it till it&rsquos combined.

Then combine flour, baking powder, and salt in a separate bowl and add it to the mix&hellip

Adding alternately with some whole milk. I always keep at least a gallon of whole milk on hand, and use it in most baked goods whenever the recipe calls for milk.

That&rsquos my add-more-fat-to-your-diet tip for the day!

Add a couple of cups of blueberries to the batter&hellip

&hellipAnd stir them in gently. Set this aside for a second.

In a separate bowl, throw some butter, sugar, flour, and cinnamon.

Cut them together using a pastry cutter or a couple of knives.

I&rsquove never really liked the two-knife trick. I never can get a rhythm going, and I wind up feeling like a failure. So I just tell my boys to keep my pastry cutter out of their dastardly plans. If they touch it, they can find themselves another chicken fryer.

Cut it together until the mixture is crumbly and combined. If you love nuts, you can throw in some finely chopped pecans and it would be divine. I didn&rsquot do this step because I&rsquom a lazy oaf and I didn&rsquot want to walk across the kitchen and get the pecans out of the high shelf of my pantry.

Spread the blueberry batter into a greased (or sprayed with baking spray) baking dish.

Sprinkle the topping all over the top, then bake the cake for about 45 minutes.

Remove it from the oven and sprinkle about 2 tablespoons of sugar all over the top. This gives the whole thing a little more sweetness and crunch.

Oh, yummy! Had this for dessert last night. Having it for breakfast this morning. But only because blueberries are rich in antioxidants it has nothing to do with the butter and sugar.

If I had a &ldquoHealth Food&rdquo category on my site, I&rsquod stick this right in there. I guess it&rsquos a good thing I don&rsquot have that category on my site. I hate embarrassing myself on such a beautiful Tuesday morning.


Recipe Summary

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup cold (2 sticks) unsalted butter, cut into small pieces
  • 1/4 cup ice water
  • 1 1/2 cups all-purpose flour, plus more for work surface
  • 1 cup firmly packed dark-brown sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces
  • 3 pints blueberries
  • 1 cup sugar
  • 4 teaspoons cornstarch
  • 1/2 teaspoon finely chopped lemon zest
  • Pinch of freshly ground pepper
  • Unsalted butter and all-purpose flour, for pie tin

To make the crust: In a food processor, combine the flour, salt, and cold butter. Pulse until the mixture is the consistency of sand. Add the water while pulsing until the mixture comes together being sure not to overwork it. (To mix the dough by hand, combine the flour, salt, and butter in a large bowl. Add the cold water and work by hand until the mixture comes together.) Remove the dough from the food processor or bowl on a lightly floured work surface. Shape it into disk about 1/2 inch thick. Wrap in plastic and refrigerate for at least 1 hour before rolling out.

To make the crumble: Combine the flour and sugar in a food processor until thoroughly combined. Add the butter and pulse until the mixture forms a crumble, being sure not to over mix. Refrigerate until ready to use.

To make the filling: In a large bowl, combine all of the ingredients. Using the back of a spoon, crush about 20 percent of the blueberries so the juice mixes with the cornstarch and thickens the filling.

To make the pie: Preheat the oven to 350 degrees. Butter and flour a 10-inch pie tin set aside. On a lightly floured surface, roll out the dough. Place in pie tin, trim, and crimp the edges. Use a fork to poke holes around the sides and bottom of the crust. Chill until firm, about 20 minutes. Cover with a piece of parchment paper and fill it with dried beans. Bake until the crimped edges are firm, about 10 minutes. Remove the parchment paper and beans, and bake until the bottom is firm, about 10 minutes. Fill the crust with the berry mixture, spreading evenly, and top with the crumble. Place on a parchment paper-lined baking sheet, and bake until the filling starts to bubble, 1 to 1 1/4 hours. Remove, and cool on a wire rack.



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