Description
A comforting blueberry crumble with a buttery-oat topping and optional savory herb variations. Sweet fruit blends with warm spices and a crunchy crumb layer for a textured, adaptable dessert or side.
Ingredients
6 cups blueberries (~360g)
3/4 cup all-purpose flour (90g)
1 large egg (optional for savory)
2 cups old-fashioned oats (240g)
1 cup (227g) unsalted butter or vegan margarine
3/4 cup brown sugar (150g)
1 tbsp ground cinnamon (plus extra for dusting)
1 tsp lemon juice
1/2 cup cornstarch (80g sugar for filling)
Instructions
Thaw and rinse blueberries, draining for 10 minutes.
Toss blueberries with 1/2 cup sugar, 2 tbsp flour, cornstarch, and lemon juice.
Combine oats, brown sugar, 3/4 cup flour, and cinnamon. Add cubed butter, mixing until crumbly.
Pour blueberry filling into a 9×13-inch baking dish (23×33 cm). Top with crumb mixture.
Bake at 375°F (190°C) for 40 minutes until golden and bubbly.
Notes
For a savory twist, fold rosemary into crumb topping or add flax egg (1 tbsp flaxseed + 3 tbsp water) as binder.
Swap oats with cornmeal or crushed graham crackers.
Use coconut oil instead of butter for vegan version.
Store leftovers in airtight container at room temperature for 2 days.
- Prep Time: 15
- Cook Time: 40
- Category: Desserts
- Method: Baking
- Cuisine: American