10 June 2021

Blueberry Crumble - Blueberry Crisp

Blueberry Crumble - Blueberry Crisp - with the crispiest crumble ever / www.delightfulrepast.com

Blueberry Crumble. Blueberry Crisp. Whatever you call it, it's the quickest and easiest blueberry dessert. Making it with melted butter not only eliminates the more time-consuming cutting in of the butter, it makes the crumble—or crisp—topping even crispier.

I don't bother to refrigerate the leftover crumble if we'll be eating it the next day. I just store it in the cold oven, and the next day the crumble topping is still crispy. Covering it and refrigerating it would, I'm sure, spoil that.

Blueberry Crumble - Blueberry Crisp - with the crispiest crumble ever (this image, my watercolor sketch of blueberries and lemon) / www.delightfulrepast.com
Couldn't resist doing a quick sketch of the groceries before baking them into a crumble!

We like apple crumble and rhubarb crumble, too, though they take a bit more prep than the blueberry. And blueberry pie is wonderful, but a lot more work. So when you need a dessert that comes together quickly, think Blueberry Crumble.

Blueberry Crumble - Blueberry Crisp - with the crispiest crumble ever / www.delightfulrepast.com


Blueberry Crumble - Blueberry Crisp


(Makes 5 servings)

The Fruit

3 1/2 cups (18 ounces/510 grams) fresh blueberries or frozen* unthawed
1 tablespoon freshly squeezed lemon or lime juice
1 teaspoon finely grated lemon or lime zest
2 tablespoons (0.875 ounces/25 grams) sugar (you might like a bit more)
1 tablespoon unbleached all-purpose flour
1/4 teaspoon cinnamon
Pinch of salt

The Crumble

3/4 cup (3.75 ounces/106 grams) unbleached all-purpose flour
1/2 cup (1.75 ounce/50 grams) old-fashioned rolled oats
1/4 packed cup (1.75 ounce/50 grams) dark brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
6 tablespoons (3 ounces/85 grams) unsalted butter, melted

* If using frozen, I would get the regular full-sized blueberries rather than the tiny "wild" blueberries. Do not thaw them! Follow the recipe as for fresh, but perhaps add a little extra flour to the berries and a few minutes to the baking time.

1 Preheat oven to 375F/190C/Gas5. Butter well a 9-inch glass pie plate.

2 To a 1.5-quart mixing bowl, add the blueberries, lemon or lime juice, and lemon or lime zest. In a small bowl, stir together the sugar, flour, cinnamon, and salt. Sprinkle it over the berries and toss lightly to combine. Transfer to buttered pie plate.

3 Wipe out mixing bowl, no need to wash it. Add flour, oats, brown sugar, cinnamon, and salt; mix together with a fork, and then stir in melted butter. With your hand, sprinkle the crumbles—of all different sizes and shapes—over the berries.

4 Bake in preheated oven for about 30 to 35 minutes (my new favorite ThermoWorks timer—be sure to come back in two weeks for my review and giveaway!), or until the berries are bubbling and the crumble is golden. Frozen berries might add 5 minutes to the cooking time. Let stand 30 minutes before serving to allow time for the juices to thicken a bit. Serve with whipped cream or vanilla ice cream or, as we like it, all by itself.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

48 comments:

Cheryl said...

I like the idea of the melted butter instead of cutting it in and I also like the idea of not covering and refrigerating. Besides, if you eat it for breakfast the next morning, why bother with all of that? (Just kidding. Maybe.)

I have some blackberries and raspberries in my fridge that should be used soon. What do you think? Almost as good as blueberry crumble?

Sandi@ Rose Chintz Cottage said...

Mmm, I love a good crisp or crumble! Yours looks delicious, Jean! Here on the Island, we call it both. I agree with you, that it is the easiest dessert. A pie really is so much more work, although a treat as well. The rhubarb is in season here, so I have rhubarb crisp on the menu this week. Blueberries won't be in season here for about six weeks to two months. I always have some frozen in the freezer however. Have a lovely day.

Angie's Recipes said...

Definitely a must during the berry season!

TONY said...

Very nice, Jean. I like a good crumble. My grandmother used to make apple crumble. Love the water colour picture. Have you framed and displayed any of your pictures? If not, you should do. Tony

Jean | DelightfulRepast.com said...

Cheryl, thank you. And yes to the blackberry and raspberry crumble. I have blackberries on hand and will be making them into a crumble today. The melted butter is the only way to go!

Jean | DelightfulRepast.com said...

Sandi, wish I could join you on the island for some rhubarb crumble and tea! I don't know if your recipe calls for cutting the butter in or melting the butter, but I heartily recommend the melted butter!

Jean | DelightfulRepast.com said...

Thanks, Angie. I love berry season!

Jean | DelightfulRepast.com said...

Tony, thank you AND for noticing my painting! About a year ago, my husband started urging me to frame and hang some of my fruit and vegetable paintings, but I was shy. Then when it seemed the lockdown would be going on forever, I thought, "Hmm, why not? No one is going to be seeing them except us!" and so we now have nine of them in the dining area.

Victoria Zigler said...

I love crumble. Rhubarb is my favourite, but this blueberry one sounds like it would be fantastically tasty too.

Denise at Forest Manor said...

Hi Jean,

Oh, this looks delicious!! I truly love blueberries, and it's an added bonus that they're so very good for us. One of those "super foods" I believe? Anyway, I wouldn't eat them when I was growing up -- I wasn't too keen on berries of any sort, but now I love all berries. They're one of the best parts of summer to me. :)

Thank you for sharing this recipe; I've already pinned it. ;) I love, love your watercolors, and I'm glad you're sharing those with us. I hope you have a great weekend, Jean!

Hugs,

Denise

Jean | DelightfulRepast.com said...

Thanks, Victoria. Yes, I love rhubarb as well. I need to buy a lot of it when it's in season and freeze it for when it's not.

Jean | DelightfulRepast.com said...

Denise, thanks so much. Glad you like seeing my watercolors. I felt quite bold when I started sharing them here! Berries seems like something everyone would like, but people would probably say the same thing about some of things I don't like. Funny how our tastes change.

Lynn said...

Short cuts that end up being the tastiest and easiest way are terrific. I'm lucky enough to
have a blueberry farm not far from home and I love them. So taking apple crisp recipe and
using it for blueberries looks like a natural. Just like your painting looks natural.
Lynn and Precious

Phil in the Kitchen said...

In recent years, blueberries have become a big deal in our house. Whenever they're even vaguely in season, I seem to spend a lot of money buying vast quantities of them (this is probably a slight exaggeration, but only slight). So this recipe is just ideal for us. Blueberries and a crumble/crisp combines two of the very best foods I can imagine. My wife loves crumble the day after, especially for breakfast, but I've always stored it in the fridge. You've shown me the error of my ways. I love that painting.

Jean | DelightfulRepast.com said...

Thank you, Lynn! I'd love to have a blueberry farm nearby. I've never tried growing berries, but it might be kind of fun. Of course, Precious prefers Temptations, I'm sure.

Jean | DelightfulRepast.com said...

Thanks so much, Phil. AND for noticing my painting! You must let me know how you and your wife like the crumble the next day after NOT being stored in the fridge.

Thomas "Sully" Sullivan said...

Late to the table, but, thank the culinary gods, in time for dessert. It had to happen – you coming out with your blog and me coming out with my Sullygram on the same day. In addition to the ramped up communications, my day began with dental work and then a lengthy visit to a car dealership where a service runner promptly smashed my car into another in the parking lot. Long day…but it ends well with blueberry crumble-blueberry crisp. Yum, Yum. Five cleavers!!!!!

Jean | DelightfulRepast.com said...

Oh nooooo, what a day! You deserve a treat after all that. Dental work AND car repairs all in one day. Surely you will never schedule those things on the same day again. Unless you prefer to have one long day of misery rather than having a little misery over multiple days! I will cherish the five cleavers award all the more.

Dee | Grammy's Grid said...

YUM, looks good. I like your artwork too!! Thanks so much for linking up with me at the Unlimited Link Party 27. Pinned!

Jean | DelightfulRepast.com said...

Thank you so much, Dee!

Victoria Zigler said...

I'd buy a load of rhubarb to freeze for when the season is over, only I know I'll only end up eating it before the season is over anyhow. LOL!

Jean | DelightfulRepast.com said...

Victoria, thank you for giving me my first big laugh of the day! I know exactly what you mean—I did that with peaches one year! 😂

Kitchen Riffs said...

Love summer berries and stone fruit! Great eating as-is, but even better in baked goodies. Blueberries are one of my favorites -- SO good. Taste of summer. :-)

Jean | DelightfulRepast.com said...

Thanks, John. I always say, that's the only thing I like about summer! :D

Quinn said...

Perfect timing for me, Jean. I have a box of blueberries and was thinking of doing something other than adding them to yogurt...this looks delicious :)

Jean | DelightfulRepast.com said...

Thanks, Quinn. I'm glad. Hope you like it as much as we do. I can't stop making it!

ellen b. said...

I've never met a crumble I don't like.

Marilyn Miller said...

Yummmm!

Jean | DelightfulRepast.com said...

I'm inclined to agree with that, Ellen. Though I have had some that were far too sweet for my taste.

Jean | DelightfulRepast.com said...

Thank you, Marilyn!

Karen (Back Road Journal) said...

Simple to prepare and simply delicious.

Jean | DelightfulRepast.com said...

Karen, thanks. Just what I was aiming for.

April Harris said...

Your crumble looks delicious, Jean! This is definitely the perfect summer dessert, especially as I love blueberries. I like the trick of using melted butter too. What a great idea! I really do love your illustrations as well. Thank you for sharing and for being a part of the Hearth and Soul Link Party Community. I’m featuring this post at the party this week. Take care and have a lovely week.

Jean | DelightfulRepast.com said...

April, thank you so much! I like that Hearth and Soul has such a nice variety of links. Looking forward to next week's!

Jeanie said...

Your blueberry painting is fabulous! I love it to pieces!

I'm always looking for a good crumble topping. I've had some but always game to try another. Soon it will be hard-core blueberry season here (but that topping will work on anything!)

Jean | DelightfulRepast.com said...

Jeanie, thanks so much! I've never painted blueberries before, so I just sort of winged it. Hope you like the crumble topping. I will never make it with anything but melted butter again.

Sherry's Pickings said...

that's great about framing your artwork jean. it's lovely to have handmade art around the place. love your latest! and your crumble sounds delicious too:) I have frozen blackberries in the freezer ...

Jean | DelightfulRepast.com said...

Thanks so much, Sherry. Don't know if I'd ever have had the nerve to put them on the wall without this long stretch of time without visitors in the house! :D I made the crumble with blackberries last week, and it was good, too.

Lowcarb team member said...

Crumbles (or Crisps) so delicious :)

I do like your artwork, it is very good.

Enjoy the week ahead.

All the best Jan

Jean | DelightfulRepast.com said...

Jan, thank you. Glad you like it. Happy Summer!

Karren Haller said...

Oh goodness, you are sharing one my favorite desserts with a crunchy topping, really, what could be better!! Thank you for stopping by Wonderful Wednesday to share your recipe!! Have a great week!

Jean | DelightfulRepast.com said...

Karren, thanks so much! Can't wait to pick up some more blueberries. And peaches.

Kathleen said...

Hi Jean, We will feature your delicious blueberry recipe in the next Blogger's Pit Stop.
Kathleen

Jean | DelightfulRepast.com said...

Kathleen, thanks so much! Much appreciated.

Miz Helen said...

Hi Jean,
Your Blueberry Crumble-Blueberry Crisp looks so fresh and delicious. I just pinned them to our features board. I am very excited to feature your post on Full Plate Thursday,541 this week. Thanks so much for sharing with us and come back to see us real soon!
Miz Helen

Jean | DelightfulRepast.com said...

Miz Helen, thank you so much for featuring my crumble at the most delicious party in the blogosphere!

Susan J Meyerott, M.S. said...

Looks delish! Love your watercolored blueberries and lemon. Fabulous! I love a crispy crisp!

Jean | DelightfulRepast.com said...

Sue, thanks so much! I tried not to get too fussy about the blueberries, to paint loose.

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