Food, Recipes, RECIPES, Dessert, DessertsMlle Julesrecipes, kitchen, mllejules, recipe healthy, family, yummy, summer dessert, summer vibe, dessert, crumble, blueberry, blueberries, blueberry crumbleComment

Blueberry Crumble

Food, Recipes, RECIPES, Dessert, DessertsMlle Julesrecipes, kitchen, mllejules, recipe healthy, family, yummy, summer dessert, summer vibe, dessert, crumble, blueberry, blueberries, blueberry crumbleComment
Blueberry Crumble

Blueberry crumble, anyone!? I mean- what’s better than this in the summer time. This recipe is a tried & true of mine, so believe me when I say it’s beyond yum.. between the sweet & very much in season blueberries, the delicious crumbly topping & the final touch: vanilla ice cream... this is a recipe you don't want to miss!

PS- how beautiful are the table linens in the photos?! All Maison Tess- check them out here!

BLUEBERRY CRUMBLE

INGREDIENTS

FILLING:

  • 24 ounces (about 2 pints) fresh blueberries

  • 2-4 tablespoons sugar, *see notes

  • 2 tablespoons gluten free flour

  • 1 tablespoon fresh lemon juice or use water

  • Pinch fine sea salt


CRUMBLE TOPPING:

  • 3/4 cup all-purpose flour

  • 3/4 cup gluten free old-fashioned rolled oats

  • 1/2 cup coconut sugar, OR combine 1/4 cup brown sugar + 1/4 cup granulated sugar

  • 1/2 cup butter, melted (1 stick) or substitute 1/2 cup melted coconut oil

  • 1/8 teaspoon fine sea salt

TO SERVE:

  • Vanilla Ice Cream

*NOTES:

  • Reduce the sugar: The sugar needed depends on how tart your blueberries are. 

INSTRUCTIONS

MAKE FILLING:

  • Heat oven to 375F degrees 

  • Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). 

  • Toss well until combined.

MAKE CRUMBLE TOPPING:

  • Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.

  • Sprinkle over blueberry filling. 

BAKE CRUMBLE:

  • Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. 

ASSEMBLE:

  • Cool 10 minutes, top with vanilla ice cream & serve!

OTHER NOTES:

  • Make-Ahead: Of course- best served warm from the oven, but you can bake it an hour or two ahead and reheat in a 350ºF oven to warm it up. 

  • Storage: Keeps well in fridge for up to a few days. Reheat leftovers in at 350ºF. 

  • Frozen berries: If fresh berries aren't available, you can use frozen berries. No need to defrost first- just bake the dish 5 or 10 minutes longer if need be.

Bon Appetit!

Photography by Patricia Brochu