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I missed last week. Completely. On many, many levels. But I’m back – and check it out, posts two days in a row now. Whew.
This week’s recipe is one that is in the oven as I type. I whipped it up in about ten minutes – if that – for two pretty good reasons. The first is that I’m making dinner for some friends tomorrow and need something to go with my lemon chicken kebabs. And second, I have a review I’m putting up that requires me to make a blueberry cobbler.
So I am.
Well, sorta. They say they want a blueberry cobbler, but the recipe they provided is really for a blueberry crumble. And me being me, I can’t blindly follow the recipe (especially when it calls for blueberry pie filling), so I made a few tweaks. And it looks good so far.
Oops – the timer just went off. Now I can prove myself right!
As usual, I’m going for homemade, pretty quick and easy, and of course something yummy! I love recipes like this because they’re so flexible and forgiving. I literally used no recipe and didn’t measure everything, so feel free to do the same.
How to Make Blueberry Crumble
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For the Filling:
Mix everything together in the 8×8 dish you’re cooking it in.
For the Topping:
Mix the dry ingredients thoroughly with a fork, then make a well in the center. Pour in the butter (or butter substitute) and use the fork to mix until just moistened. You want it in chunks and crumbly.
Pour the topping over the blueberries in the pan.
Place in a 400-degree oven for 30-35 minutes until the top is lightly browned and slightly crunchy and the blueberries underneath start to bubble out.
Let cool to room temperature, and enjoy!
Blueberry Crumble
Ingredients
For the Filling:
- 3 cups frozen blueberries
- 3/4 cup sugar
- 1 lemon squeezed and zested
- 1 teaspoon vanilla
- 1 tablespoon flour
- 1 tablespoon unsalted butter
For the Topping:
- 1 cup flour
- 1 1/2 cups oats
- 1/3 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg fresh grated
- 1 cup butter melted
Instructions
For the Filling:
- Mix everything together in the 8×8 dish you’re cooking it in.3 cups frozen blueberries, 3/4 cup sugar, 1 lemon, 1 teaspoon vanilla, 1 tablespoon flour, 1 tablespoon unsalted butter
For the Topping:
- Mix the dry ingredients thoroughly with a fork, then make a well in the center. Pour in the butter (or butter substitute) and use the fork to mix until just moistened. You want it in chunks and crumbly.1 cup flour, 1 1/2 cups oats, 1/3 cup white sugar, 1/2 cup brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1 cup butter
- Pour the topping over the blueberries in the pan.
- Place in a 400-degree oven for 30-35 minutes until the top is lightly browned and slightly crunchy and the blueberries underneath start to bubble out.
- Let cool to room temperature, and enjoy!
Notes
- If fresh blueberries are available, use them instead of the frozen ones.
- You can substitute butter with a dairy-free alternative.
- For more tips and tricks, be sure to read the full article above.
Nutrition
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.
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Yummy looks like the one I made the other day with the flaxseed in it. So YUMMY! Great job my dear 🙂
I love crumble or crunch. Cobbler? not so much! This looks so great Michelle. I missed you last week 🙂
Crumbly good!!
Alexis – Oh, how could I forget the flax? Yipes! I have actually been really good about eating it in general and just adding it to foods lately. Just forgot this one 🙂
Laura – I'm right there with ya. We need to eat together someday!
Kelly – Ummm yeah! And oh so easy and forgiving, which is even better.