Blueberry Crumble is a delight, particularly in summer when the berries are fresh from the field. Serve each of your guests a personal blueberry crumble for a fun dessert.
As I mentioned last week, FishChick9 has been baking up a storm, preparing for a televised kids’ baking competition that we hope she will be accepted to. They called last week and asked for more pictures of her baked goods, so she got to work baking all kinds of different things to show off her mad skilz: crepes, apple pie, Oslo Kringle, etc.
One night after dinner she presented each of us with a personal blueberry crumble, a dessert that we enjoy throughout the summer months. These were delicious, full of plump, juicy berries tinged in ginger and topped with a crunchy crumble topping.
I love fresh fruit crumbles because they’re easy to assemble and feature in-season fruit. Use berries or stone fruit in the summer; apples or pears in the fall. You can make them in advance and store them in the freezer; just bake when you’re ready to serve.
When you make a blueberry crumble in individual ramekins, the dessert not only looks way prettier, but it feels just extra special. You also have one less dish to wash!
Blueberry Crumble comes together so quickly and easily. If you haven’t made one yet, make this the week to do it! And don’t worry if you don’t have fresh berries. We use frozen berries as well, depending on what’s on sale.
Tools I use to make it easy:
- stainless steel mixing bowl
- silicone spatula
- hand-held citrus reamer
- food processor or pastry blender
- small sheet pan
A word from my mini-me: she prefers to make the crumble by hand. She says she can get just the perfect texture. She is not quite as lazy as her mama, who prefers the food processor by far. 😉
- 4 cup blueberries no need to thaw, if frozen
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 cup unbleached, all-purpose flour
- 1/2 cup butter (1 stick, cold, cut in cubes)
- 1/2 cup rolled oats
- 1/4 cup brown sugar
- Preheat the oven to 375°. Grease eight 5- to 6-ounce ramekins with non-stick cooking spray. Place the dishes on a rimmed baking sheet to catch the drips.
- In a large mixing bowl, combine the blueberries, sugar, cornstarch, lemon juice, ginger and 1/4 teaspoon cinnamon. Divide this mixture, including any dry ingredients that sink to the bottom evenly between the prepared baking dishes.
- In a food processor fitted with a metal blade, pulse together the butter and flour until coarse crumbs form and cling together in clumps.
- Stir in the oats, sugar, and remaining 1/4 teaspoon cinnamon. Divide this mixture among the 8 ramekins.
- Bake for 20 to 25 minutes until the topping is crisp and lightly browned and the filling bubbles. Cool on a rack.
I like to bake this fresh so the topping is crisp but if you bake this advance then you may want to warm it back up in the oven before serving and bring the crispiness to the topping again.