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.
Serves 4
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
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
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).
Photo by Andre Baranowski