Blueberry Crumble

A few weeks ago, I made a Blueberry Crumble, and it was wonderful. I used some frozen blueberries I had on hand, but the beauty of a crumble is that you can use fresh or frozen berries, or really any fruit you may have on hand. It is pretty versatile in that it can be served hot or room temperature, a la mode or not. I’ve included the recipe below.

P.S. Want to know the difference between a crisp, crumble, cobbler, and other fruit desserts? Check out this Huffington Post article.

Blueberry Crumble

Ingredients for the filling

6 cups (3 pints) blueberries

1/2 cup sugar

1 tablespoon cornstarch

1 teaspoon fresh lemon juice

1/4 teaspoon coarse salt

Ingredients for the topping

3/4 cup all-purpose flour

1/2 cup rolled oats

1/2 teaspoon baking powder

1/2 teaspoon coarse salt

6 tablespoons unsalted butter, softened

1/3 cup sugar

Directions

Preheat oven to 375 degrees. Mix the blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.

Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter and mix it. It’s ok if it is clumpy. Sprinkle topping evenly over filling.

Bake until bubbling in center and brown on top (about 1 hour). Transfer to a wire rack, and let cool before serving.

Recipe via Martha Stewart