This blueberry crumble captures the best that blueberries have to offer. The filling is not too sweet and the blueberry flavor rings true. There is just enough crumbly topping to sweeten the deal before you add your cold ice cream. If had any patience, I would have made this later in the summer when peaches are at their peak. Guess that just gives me an excuse to make this again.
- 1/3 cup granulated sugar
- 3 tsp cornstarch
- Kosher salt
- 4 cups of fresh blueberries
- 1 cup AP flour
- 1 cup old-fashioned rolled oats
- 1/2 cup light brown sugar
- 1/2 tsp ground cinnamon
- 8 Tbsps (1 stick) of unsalted butter, cut into cubes and chilled
- Adjust oven rack to lower-middle position and heat oven to 375 degrees Fahrenheit. Combine sugar, cornstarch, pinch of salt in a medium bowl. Gently toss blueberries with the sugar mixture.
- Mix flour, oats, brown sugar, cinnamon, and pinch of salt together in a medium bowl. Add butter and using a pastry blender or your fingers, blend butter into dry ingredients until dime-sized clumps form.
- Distribute blueberries evenly among 6 small ramekins. Sprinkle topping evenly over blueberries.
- Place the crumbles on a baking sheet and bake until filing is bubbling around edges and topping is a deep golden brown, about 30 minutes, rotating halfway through baking. Let crumbles cool for 15 minutes before serving.
- While totally optional, it is highly recommended you enjoy your crumble with ice cream.