From inspiredtaste.net
I am hooked on this easy blueberry crumble, with its perfectly cooked blueberries topped with a buttery oat crumble. It takes only 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.
Makes 8 servings
Filling:
- 24 ounces (about 2 pints) fresh blueberries
- 2 to 4 tablespoons sugar, see notes
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice or use water
- Pinch fine sea salt
Crumble topping:
- ¾ cup all-purpose flour
- ¾ cup old-fashioned rolled oats
- ½ cup sugar; try combining ¼ cup brown sugar + ¼ cup granulated sugar
- ½ cup butter, melted (1 stick) or substitute ½ cup melted coconut oil
- ⅛ teaspoon fine sea salt
Heat oven to 375 degrees Fahrenheit.
Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
For the crumble topping, combine flour, oats, sugar, and 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.
Sprinkle over blueberry filling. Use your hands to do this. As you sprinkle, 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.
I’ve made this with several different fruit combinations—mixed berries, peaches, mangos—and with both fresh and frozen fruit. Frozen dark cherries are terrific!
