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.
In terms of ingredients, this blueberry crumble recipe is all about the pantry staples. Essentials like flour, sugar, and oats are key for the crumble, and you likely have those on hand already. As for the filling, fresh is the name of the game here. Grab a juicy container of blueberries from your local grocery store before whipping these up or, better yet, pick a pint yourself from one of these pick-your-own hotspots in and around Westchester County. (If you want to go further afield, check out these farms in the Hudson Valley.) From there, all you’ll need to do is toss the berries with sugar, cornstarch, and a bit of lemon zest to really bring out their flavor as they bake.
When it’s time to pop the ramekins in the oven, make sure to keep an eye on the bake time, as all ovens are different. Pro tip: When you start to smell the sweet scent of berries baking, your crumbles are close to being done.
Prior to serving these, give them 10-15 minutes to cool, as the berries can be quite hot once they come out of the oven. While it’s not required, a scoop of vanilla ice cream (local, ideally) will bring these crumbles to new heights. Enjoy!
Blueberry Crumble
Course: DessertCuisine: AmericanDifficulty: Easy4
servings20
minutes30
minutes50
minutesThis blueberry crumble recipe is much faster than pie, but equally delicious. Use local berries for the best flavor.
Ingredients
- 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
Directions
- 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.
Notes
- 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).
Serving these blueberry crumbles with a larger summer spread? Consider dishes like street corn salad or Italian pasta salad to get everyone in the seasonal mood. As for drinks, sometimes an easy margarita recipe is all you need to seal the deal for a perfect summer bash.
Related: Where to Pick Your Own Fruits and Berries in and Around Westchester
