Blueberry Crumble

Blueberry Crumble

As summer winds down, I’ve been cooking and baking up a storm with seasonal produce, trying to make sure I didn’t miss anything that I won’t really see again for another nine to twelve months, and I realized I hadn’t yet shared this amazing treat with you.

making blueberry crumble

I got the idea that I needed to make a crumble (or crisp, whatever you call it) when Matt and I got into an astonishing (to me at least) discussion about cobblers versus crumbles. I tend to favor cobblers, and I mistakenly, and perhaps a bit arrogantly assumed that my other half would too. I love cobblers because of the bread-y topping. I mean, hello! you get more carbs with cobblers! Yeah! And since Matt is a carb-lover, well, I just assumed.

blueberry crumble, ready to be baked

So imagine my surprise when he tells me that no, he prefers crumbles to cobblers. Whaaa? A discussion ensued, during which Matt could not be persuaded of the superiority of cobblers. So I decided that maybe I hadn’t given crumbles a completely fair shake.

Blueberry Crumble

I made this one in response to our exchange. I can’t say for sure that this one has totally unseated cobblers from their throne in my mind, but it did give them an extremely respectable run for their money. This. Was. Amazing!!! I found myself swooning over it. I found myself drooling at the thought of it sitting in the fridge. I even found myself sneaking bites straight from the fridge, just straight cold without heating it at all. Still delicious.

blueberry crumble

If the blueberries are still looking good where you are, I would implore you to make this one immediately. Whether you’re on Team Crumble or Team Cobbler, it won’t matter, trust me. I have a feeling I’ll be dreaming of this one all winter long…

Blueberry Crumble

{One year ago: Squid Ink Fettuccine with Shrimp and Chorizo}

Source: slightly adapted from The King Arthur Flour Baker’s Companion

½ cup sugar
¼ cup all-purpose flour
¼ tsp salt
2 tsp lemon juice
2 pints (4 generous cups) fresh blueberries, cleaned and stemmed

1 ½ cups all-purpose flour
¼ tsp salt
½ cup sugar
10 tbs unsalted butter, melted
1 cup pecans, chopped

Grease a 9” deep-dish pie plate. Preheat the oven to 350 F.
Make the filling. In a large mixing bowl, combine the sugar, flour, salt, and lemon juice. Add the blueberries and toss to coat. Transfer the blueberry mixture to the prepared pie plate.
Make the topping. In a medium-sized mixing bowl, stir together the flour, salt, sugar, melted butter, and pecans. Sprinkle the topping evenly over the fruit.
Place the pie plate on a rimmed baking sheet. Bake the crumble for 45 to 50 minutes, until the top is golden and the filling is bubbly. Cool slightly, then serve warm with vanilla ice cream or whipped cream.

9 responses to “Blueberry Crumble

  1. I think I’m on Team Crumble (can I add oats to that topping? Straddle the line and be Team Crisp-y Crumble?) That looks awesome.

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  6. Oh yum! We had a giant container of fresh blueberries screaming for a crumble/crisp and I came upon your recipe. What luck! The crumble was delicious! I loved the buttery crumble topping that wasn’t fussy with spices or other unnecessary ingredients. It was perfect, still warm with a scoop of vanilla ice cream! Thanks so much for sharing!

    • Texan New Yorker

      Thank you so much for letting me know! I’m so glad you loved this crumble too. It blew me away – seriously one of my favorite summer desserts I’ve ever had.

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