| Prep: 15 mins | Cook: 45 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 370 | 11g | 6g | 64g |
| sugars | fibre | protein | salt |
| 33g | 4g | 5g | 0.1g |
If there’s one recipe that Nature herself seems to have dreamed up amidst the wonder of a Californian summer, it’s this gem that I’m about to share with you: Our delightful Blueberry Crumble. As a child picking sun-ripened fruit in the verdant orchards of California, I could hardly imagine that those plump, juicy blueberries I so loved would one day inspire one of my most cherished creations
A Symphony of Flavors
Our Blueberry Crumble is akin to the complex notes of a symphony. Its melody, carried by the tartness of the fresh blueberries, harmonizes beautifully with the sweet and wholesome undertones of rolled oats and a touch of cinnamon. As a final crescendo, a subtle hint of lemon juice sings on your tastebuds, perfectly balancing the rich sweetness of the crumble.
Comfort Food that Cares
But don’t be fooled. This isn’t just any comfort food. This crumble looks after your well-being too. Blueberries, brimming with antioxidants, vitamin C, and fiber, are one of nature’s superfoods. Paired with the heart-healthy oats and sugar in moderation, it’s a dessert that you makes you feel good, inside and out. It’s comfort food with a conscience, just how we Californians like it.
Despite its rustic charm, this crumble shares its spirit with other more sophisticated fruity desserts, such as tarts and cobblers. The buttery, crunchy, rolled oats topping would also make a fabulous addition to a homemade Apple Pie or an exotically spiced Peach Crumble. Looking for a brunch idea? Consider serving this crumble alongside a creamy Eggs Benedict or a hearty French Toast. With or without a scoop of vanilla ice cream, it’s simply heavenly.
And so, with humble ingredients and a simple method, this Blueberry Crumble stands testament to the beauty of uncomplicated, honest baking, effortlessly marrying health-conscious choices with good old American comfort. And I think, even as I share it with you now, those sun-drenched California blueberries would approve.
What You’ll Need
- 1 cup all-purpose flour
- 3/4 cup rolled oats
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cut into small pieces
- 1 tablespoon cornstarch
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 4 cups fresh blueberries
- Vanilla ice cream for serving, optional
Method
Step One
Preheat your oven to 375°F (190°C).
While the oven is warming up, gather all your ingredients.
Step Two
In a large mixing bowl, combine your 1 cup of all-purpose flour, 3/4 cup of rolled oats, 1/2 cup of granulated sugar, 1/2 cup of packed brown sugar, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of salt.
Step Three
Add the 1/2 cup of unsalted butter pieces to the mixture. Using your fingers or a pastry cutter, work the butter into the dry ingredients until it resembles coarse crumbs.
Step Four
In a separate bowl, toss together the 4 cups of fresh blueberries, 1 tablespoon of cornstarch, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice until the blueberries are evenly coated.
Step Five
Transfer coated blueberries into a baking dish. Scatter the crumble mixture evenly over the blueberries.
Step Six
Bake in the preheated oven for 30 to 35 minutes, or until the topping is golden brown and the blueberry filling is bubbling.
Step Seven
Remove from the oven and let the crumble cool slightly before serving. For a delightful touch, serve your blueberry crumble with a scoop of vanilla ice cream, if you’d like. Enjoy this delicious dessert!
