Blueberry Crumble Recipe

This blueberry crumble recipe is scrumptious. I can remember my first fourth party a year after we got married, and I was 36 weeks pregnant with my daughter. I went to a party where there was a delicious backyard barbecue spread, and the featured dessert was a fruit pizza that had strawberries and blueberries painstakingly arranged into the shape of an American flag. I was stunned at the precision, and the detail. But I am here to tell you, I am not detailed. And arranging blueberries in 13 packed stripes sounds like a form of torture. If you’re into lines, by all means, make the American flag fruit pizza, and if you’re more like me, allow me to introduce you to my favorite festive treat: Blueberry Crumble.

I used to request my mom to make me this dish in lieu of a birthday cake, and since my birthday is in July, it always seemed to be in keeping with July’s most well known celebration (which isn’t my birthday, sadly). Where strawberries and raspberries fail sometimes to satisfy, I’ve always been intensely happy with blueberries. First, they’re blue. Which is my favorite color, and coincidentally summer’s favorite hue. Secondly, they’re good cold or hot, alone or with sugar, and they’re conveniently on sale in my neck of the woods this month. So while the foundation of the dish is the no-fail, always-popular blueberry, the topping is a delicious crumble that looks like a granola and a crumb topping got married and had a baby. I once gained fifteen pounds of granola weight at summer camp, and I’m completely untrustworthy with a box of Nature Valley bars. So for me, this blueberry crumble recipe is a win every time.

Best yet, it tastes great fresh from the oven, but it keeps in the refrigerator and makes a delicious midnight snack cold or at room temperature. Pick your poison. For me, I dish some up hot, then I make a few victory laps to make sure I don’t miss a single bit of its deliciousness. If you think I’m exaggerating, let me say that two Sundays ago at a small group I whipped this dessert up, and between 24 girls, it was gone in a matter of minutes and I didn’t have a single serving. TRAGEDY.

Without further ado, here is the recipe for…

Blueberry Crumble

1 quart of fresh blueberries (if you decide to use frozen berries, be aware that you’ll have a more liquidy finished product due to water retention, unless you thaw them and drain them…in which case, you have time to run to the store and buy fresh ones)

the juice of 1 lemon

2-3 tablespoons of all purpose flour

1/2 cup granulated sugar

Clean the blueberries and remove any stems. Sprinkle the berries with lemon juice, flour, and sugar and gently mix with your hands. Pour the berries into a greased 9 by 9 square inch pan.

Blueberry Crumble Topping:

2 1/2 cups of oatmeal

1 cup brown sugar

1 stick of melted butter

2 teaspoons of cinnamon

Mix the crumble ingredients in a bowl (if you’re like me, resist the urge of eating fist-fulls of it) and top the blueberries with the mixture. Bake at 350 degrees for 30-35 minutes or until the blueberry mixture is bubbling and the crumble is a nice golden brown. My mom says this feeds six, which is probably why it disappeared so quickly the other night with four times that number of girls. The best news is, this blueberry crumble recipe doubles like a champ. So make as much or as little as you want!

Copyright © Charis Freije, Moms of Faith®, All Rights Reserved