Description
Jammy blueberries (no added sugar) topped with a crispy oat topping made with melted butter. Only 5 minutes of work needed!
Ingredients
Blueberry filling:
- 4 cups of fresh blueberries, washed and dried (~650g) - can be swapped with frozen; see notes
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- Small pinch of salt
Oat crumble topping:
- 2/3 cup flour (86g)
- 2/3 cup old-fashioned rolled oats (80g)
- 1/2 cup granulated sugar (100g)
- ½ teaspoon cinnamon, optional
- ½ tsp salt
- ½ cup unsalted butter, melted (113g)
Instructions
- Preheat your oven to 375F and lightly brush a 9" pie dish with butter
- Add the washed and dried blueberries, cornstarch, lemon juice and salt directly to the pie dish. Toss with a spoon or your hands to combine
- Add all the ingredients for the crumble topping to a bowl. Use a large spoon and gently mix until the ingredients are just combined. The result should be a thick, crumbly mixture slightly softer than pie dough. Do not over-mix
- Use your fingers to disperse the crumble topping on top of the blueberries, placing it in chunks of varying sizes. Keeping the crumble layer uneven helps ensure it is very crispy after baking. Let some blueberries peek through!
- Bake for 40-45 minutes, until the crumble is golden and crispy, and the blueberries are jammy and bubbly
- Serve warm on its own or with vanilla ice cream. You can also use plain whipped cream if you want the texture contrast without added sweetness
Notes
- Fresh vs frozen blueberries: You can easily swap the fresh blueberries with frozen. Just make sure the blueberries are fully frozen when you toss them with the other ingredients (don't let them thaw first)
- Rolled vs instant oats: I recommend 0ld fashioned rolls oats for the best texture, but if you only have instant oats, you can use them, too
- Baking dish: I recommend baking this crumble in a 9" ceramic / glass pie dish. This ensures both layers have the ideal thickness, and the ceramic heats up more slowly than metal, allowing the blueberries to become jammy. However, you may use any ceramic/glass dish of comparable size
- Make ahead and storage: You can assemble this blueberry crumble ahead of time and keep it covered in the fridge for 1 day (any longer and you risk the berries turning moldy). After baking, keep it at room temperature for up to 1 day, or in the fridge for up to 3 days. Reheat in the microwave to serve.
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American