Blueberry Crumble - Blueberry Crisp

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.

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

(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.

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Jean