Blueberry Crumble

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.

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)

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.

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.