Classic Blueberry Crumble 🫐

It’s blueberry season in the Triad, and there’s nothing sweeter than picking your own fresh berries from a local farm. Whether you’ve made a day of it or just stopped by for a quick basket, now’s the perfect time to turn those juicy blueberries into something delicious. This classic blueberry crumble is the perfect summer dessert—warm, comforting, and just the right amount of sweet. Serve it with a scoop of vanilla ice cream for an irresistible treat on a summer evening.

Ingredients:

For the filling:

• 4 cups fresh blueberries (rinsed and dried)
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

For the crumble topping:

• 3/4 cup old-fashioned oats
• 1/2 cup all-purpose flour
• 1/2 cup light brown sugar (packed)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter (cold, cut into small cubes)

Instructions:

1. Preheat your oven to 350°F. Lightly butter an 8×8-inch baking dish or similar-sized pie dish.
2. Make the filling: In a large bowl, toss the blueberries with sugar, cornstarch, lemon juice, and vanilla until evenly coated. Pour the mixture into the prepared dish.
3. Make the crumble: In a separate bowl, mix oats, flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.
4. Top the blueberries with the crumble mixture, spreading it evenly.
5. Bake for 35–40 minutes, or until the top is golden brown and the blueberry filling is bubbling around the edges.
6. Let it cool for 10–15 minutes before serving. Best enjoyed warm with a scoop of vanilla ice cream or a dollop of whipped cream.