Happy 4th of July, everyone! Before going out tonight to watch the fireworks, I wanted to share a favorite summer treat of mine - Blueberry Crumble!
Blueberries are one of my absolute favorite fruits to eat and bake with during the summer, which is why my house is usually filled with blueberry pies, crisps, crumbles, tarts, jams, etc... All I know, is that I make way more than I can actually eat! Thankfully I have my very own garbage disposal - David! :)
This recipe is extremely easy and quick to make, so if you have time, whip some of these bad boys up and impress your guests tonight with a delicious sweet treat!
Ingredients (makes 4)
For the Filling:
-1 pint fresh blueberries
-1 lemon zested and juiced (can also use or add orange zest)
-1/3 cup of sugar
-2 tablespoons cornstarch
For the Crumble:
-1 cup flour
-1/3 cup sugar
-1/4 cup light brown sugar
-1/2 teaspoon salt
-1/4 teaspoon cinnamon
-1/2 cup (1 stick) cold, unsalted butter, diced
-Slivered almonds (optional)
Please note, you will have extra crumble topping
Directions:
Preheat the oven to 350 degrees F.
Mix together the blueberries, lemon juice, lemon zest, sugar, and cornstarch. Let sit for a couple of minutes so that the berries become nice and juicy. Then, spoon the berry mixture into ramekins.
For the topping, mix together the flour, sugar, brown sugar, salt, and cinnamon. Fork in the butter or use an electric mixture to combine. At this point, I usually use my hands to finish mixing everything together until the mixture crumbles. Add in the almonds if using.
Sprinkle the crumble mixture evenly over the blueberries and place the ramekins on a baking sheet lined with parchment paper. Please note, you do not want to forget the parchment paper because juice from the berries will spill over and stick to your pan, creating a very tedious cleaning process for you later on.
Bake the crumbles for 40-45 minutes, or until the tops look browned and crisp and the berry mixture is juicy and bubbly.
Serve warm with whipped cream, vanilla ice cream, or just plain! No matter how you eat it, just dig in and enjoy!
Happy 4th of July!
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Blueberries are one of my absolute favorite fruits to eat and bake with during the summer, which is why my house is usually filled with blueberry pies, crisps, crumbles, tarts, jams, etc... All I know, is that I make way more than I can actually eat! Thankfully I have my very own garbage disposal - David! :)
This recipe is extremely easy and quick to make, so if you have time, whip some of these bad boys up and impress your guests tonight with a delicious sweet treat!
Blueberry Crumble
Ingredients (makes 4)
For the Filling:-1 pint fresh blueberries
-1 lemon zested and juiced (can also use or add orange zest)
-1/3 cup of sugar
-2 tablespoons cornstarch
For the Crumble:
-1 cup flour
-1/3 cup sugar
-1/4 cup light brown sugar
-1/2 teaspoon salt
-1/4 teaspoon cinnamon
-1/2 cup (1 stick) cold, unsalted butter, diced
-Slivered almonds (optional)
Please note, you will have extra crumble topping
Directions:
Preheat the oven to 350 degrees F.
Mix together the blueberries, lemon juice, lemon zest, sugar, and cornstarch. Let sit for a couple of minutes so that the berries become nice and juicy. Then, spoon the berry mixture into ramekins.
For the topping, mix together the flour, sugar, brown sugar, salt, and cinnamon. Fork in the butter or use an electric mixture to combine. At this point, I usually use my hands to finish mixing everything together until the mixture crumbles. Add in the almonds if using.
Sprinkle the crumble mixture evenly over the blueberries and place the ramekins on a baking sheet lined with parchment paper. Please note, you do not want to forget the parchment paper because juice from the berries will spill over and stick to your pan, creating a very tedious cleaning process for you later on.
Bake the crumbles for 40-45 minutes, or until the tops look browned and crisp and the berry mixture is juicy and bubbly.
Serve warm with whipped cream, vanilla ice cream, or just plain! No matter how you eat it, just dig in and enjoy!
Happy 4th of July!
Hummmm, I have some blueberries still in the fridge from the farmers market...
ReplyDeletethese look like the perfect treat for the 4th! I love when they ooze over the side of the ramekin - makes it feel even more decadent. :)
ReplyDeleteOh, my that looks perfect! I may not have found it in time for the 4th, but that doesn't need to stop me :)
ReplyDeleteMy hubby won't eat blueberries raw, but he's a huge fan of blueberry pie. He would go nuts for your yummy crumbles...and then I wouldn't be tortured by having to make a crust :) Win-win!
ReplyDeleteLove your blueberry crumble...especially with the dripping of the yummy blueberry sauce over the sides of the dish. Love the recipe, and thanks for sharing!
ReplyDeleteFabulous! This crumble looks really, really wicked. Congrats on Top 9!
ReplyDeleteYour photos are making my mouth water. I love the blueberry juice dripping down the sides of the ramkins. I will give your recipe a shot once the weather cools down a bit. Congrats on the top 9!
ReplyDeleteCongratulations on all the buzz over this one--I can see why people are crazy about it! These little crumbles look delicious.
ReplyDeleteThank you so much!
Deletethis looks amazing! there is just something about crumbles that makes me smile-yours looks delicious :)
ReplyDeleteI've never made crumble before, but if I do, it's going to be with my favorite blueberries. We always have fresh blueberries in the fridge because I eat at least one bowl a day...but eating with crumble sounds so nice. Looks so delicious!
ReplyDeleteI LOVE blueberry crumble. Such a perfect summer treat (and the perfect 4th of July treat too)! Congrats on the Top 9, this is certainly deserving of the spot!!
ReplyDeleteThat crumble looks heavenly! Such a classic summer dessert! I must try this!
ReplyDeleteThis recipe makes a lot of topping. Lucky me! I got 5 extra desserts out of it! Delicious!
ReplyDelete