Blueberry Crumble

Blueberry Crumble


It's never too early for a Blueberry Crumble, even if it gives major summer vibes!
  • 6 c. fresh blueberries (2 lb.)
  • 1 tbsp. lemon juice
  • ⅓ c. all-purpose flour
  • ¼ c. granulated sugar
  • ¼ c. light brown sugar, lightly packed
  • 1½ tsp. pure vanilla extract
  • ½ tsp. ground cinnamon
  • Kosher salt
  • 1 c. all-purpose flour
  • ½ c. light brown sugar, lightly packed
  • 2 tsp. lemon zest
  • 1 tsp. baking powder
  • Kosher salt
  • ½ c. (1 stick) butter, cut into ½” cubes
  • ½ c. sliced almonds, toasted
  1. Preheat the oven to 375°.
  2. Make the filling: In a large bowl, mix the blueberries, lemon juice, flour, sugars, vanilla, cinnamon, and ½ teaspoon salt. Transfer to a 2-quart baking dish or 9” pie dish.
  3. Make the crumble: In a medium bowl, whisk flour, brown sugar, lemon zest, baking powder, and ½ teaspoon salt.
  4. Use your fingers to work the butter into the flour mixture, flattening the pieces and continuing until mixture is crumbly. Stir in almonds. Sprinkle crumble topping on top of the blueberries.
  5. Place the dish on a rimmed baking sheet and bake until the crumble topping is golden brown and crisp and the berries are bubbling and thick, 30 to 35 minutes.
  6. Let cool 30 minutes. Serve warm with ice cream or whipped cream, if desired.

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