These blueberry crumbles are easy to make and delicious to eat. Photo by Andre Baranowski
This quick and easy recipe makes the most of seasonal berries in Westchester sans the need to wait for pie dough to chill.
Summer is officially pie season in Westchester County. But pitting cherries, peeling peaches, and waiting for pie dough to chill can be frustratingly time-consuming. Instead, go for instant gratification with this easy-to-make blueberry crumble. (Let’s be honest: Crumble is better than pie crust anyway.) Once you master the technique, you’ll be turning other fruits into crumbles, too.
Blueberry Crumbles
Serves 4
For the Topping:
1⁄2 cup all-purpose flour
1⁄4 cup granulated sugar
1⁄4 cup brown sugar
1⁄4 tsp salt
5 Tbsp oats
6 Tbsp cold, unsalted butter, cubed
For the Filling:
2 pints fresh blueberries, washed and picked through for stems
1⁄4 cup granulated sugar
1 Tbsp cornstarch
1/2 tsp lemon zest
Related: Where to Pick Your Own Fruits and Berries in and Around Westchester
Preparation:
- Preheat the oven to 350°F.
- To make the topping, combine flour, sugars, salt, and oats in a medium bowl. Using your fingers, pinch the butter into the dry ingredients until it forms coarse crumbles (there shouldn’t be any dry spots left). Refrigerate until ready to use.
- In a separate bowl, combine the filling ingredients. Mix gently until the blueberries are evenly coated. Divide the mixture evenly among four ramekins. Top with crumble.
- Bake until the topping is brown and the filling is bubbly, about 30-35 minutes.
Save the Season
These crumbles freeze well. Once assembled, wrap each ramekin tightly in a double layer of Saran wrap and freeze. No need to thaw before baking. Just unwrap and bake until brown and bubbly (add a few extra minutes to the baking time, as needed).
