Blueberry Crumble

published Jul 19, 2023
summer
Blueberry Crumble Recipe

Use fresh or frozen blueberries to make this easy fruit crumble that's best served with vanilla ice cream.

Serves6

Prep15 minutes

Cook35 minutes

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blueberry crumble in a baking dish
Credit: Photo: Lucy Schaeffer; Food Styling Debbie Wee

I’ve never met a fruit crumble I haven’t liked, whether it’s apple crumble in the fall or strawberry-rhubarb in the spring. Come summer, however, I only want to eat blueberry crumble on repeat. 

Here, the slightest hint of citrusy, bright, and earthy ground coriander in the filling turns this particular blueberry crumble into something truly spectacular. Coriander is a surprising yet natural match for blueberries, enhancing both flavor and sweetness and resulting in better-tasting berries.

As the crumble bakes, the berries transform into a sweet-tart, jammy delight that’s offset by the crunchy streusel. Finishing with a scoop of vanilla ice cream on top is, in my opinion, non-negotiable.

What Is Blueberry Crumble Made Of?

Like most fruit crumbles, the ingredients you need are, for the most part, pantry staples you already have on hand. The addition of ground coriander, however, makes this particular blueberry crumble stand out among the rest. 

  • Fresh or frozen blueberries
  • Granulated sugar
  • Cornstarch
  • Vanilla extract
  • Ground coriander
  • Unsalted butter
  • Lemon
  • All-purpose flour 
  • Light or dark brown sugar
  • Baking powder
  • Sliced almonds (optional)

What’s the Difference Between a Crumble and a Crisp?

The difference between fruit crumble and crisp has gotten less distinct over the years. Generally speaking, both are baked fruit desserts with a streusel-like topping. The topping for crumbles traditionally doesn’t contain oats, while the topping for a crisp does, however the lines have blurred over time. 

This crumble stays true to the traditional definition and doesn’t contain oats in the topping. It does, however, contain optional sliced almonds for added crunch.

Credit: Photo: Lucy Schaeffer; Food Styling Debbie Wee

Can I Use Frozen Blueberries?

Yes! While nothing beats fresh blueberries, their season is short. When summer is over, feel free to make this crumble with regular (not wild) frozen blueberries

You’ll just want to thaw them before using. Our favorite way to do this is to spread the frozen blueberries out in a single layer on a baking sheet and let them sit at room temperature until thawed, which will take about an hour.

Blueberry Crumble Recipe

Use fresh or frozen blueberries to make this easy fruit crumble that's best served with vanilla ice cream.

Prep time 15 minutes

Cook time 35 minutes

Serves 6

Nutritional Info

Ingredients

For the crumble topping:

  • 8 tablespoons

    (1 stick) unsalted butter, plus more for the baking dish

  • 1/2

    small lemon

  • 1 cup

    all-purpose flour

  • 1/2 cup

    packed light or dark brown sugar

  • 1 teaspoon

    baking powder

  • 1/4 teaspoon

    kosher salt

  • 1/4 cup

    sliced almonds (optional)

For the filling:

  • 5 cups

    fresh or frozen blueberries (2 pints or about 24 ounces)

  • 1/2 cup

    granulated sugar

  • 1/4 cup

    cornstarch

  • 1/2 teaspoon

    ground coriander

  • 1/2 teaspoon

    kosher salt

  • 1 teaspoon

    vanilla extract

  • Vanilla ice cream, for serving (optional)

Instructions

  1. If using frozen blueberries, thaw 5 cups (about 24 ounces). Cut 1 stick unsalted butter into a few large pieces and let sit at room temperature until softened.

  2. Arrange a rack in the middle of the oven and heat the oven to 375°F. Coat an 8- or 9-inch square or other 2- to 2 1/2-quart baking dish with butter.

Make the crumble topping:

  1. Finely grate the zest of 1/2 small lemon into a medium bowl (about 1 teaspoon); reserve the zested lemon for the filling. Add 1 cup all-purpose flour, 1/2 cup packed light or dark brown sugar, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt, and whisk to combine.

  2. Add the butter and toss and work with your fingers into the dry ingredients until large, heavy crumbles are formed and no loose flour remains.

Make the filling:

  1. Drain the liquid from the thawed frozen blueberries.

  2. Place 1/2 cup granulated sugar, 1/4 cup cornstarch, 1/2 teaspoon ground coriander, and 1/2 teaspoon kosher salt in the baking dish and whisk to combine and break up any lumps.

  3. Add the blueberries and 1 teaspoon vanilla extract. Juice the zested lemon until you have 1 tablespoon juice, then add to the baking dish. Toss gently to combine, then spread into an even layer.

  4. Break the crumble topping into large clumps with your fingers and arrange over the filling in an even layer. Sprinkle with 1/4 cup sliced almonds if using.

  5. Bake until the crumble topping is golden-brown and the filling is bubbling, 30 to 35 minutes. Let cool for at least 15 minutes before serving. Top with vanilla ice cream if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.