| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- Unsalted butter, for the baking dish
- Filling:
- 6 cups blueberries
- 1/2 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- Pinch kosher salt
- Topping:
- 3/4 cup packed light brown sugar
- 3/4 cup all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1/2 cup almonds or hazelnuts, chopped
- 1/2 teaspoon grated lemon zest
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into 2-inch pieces
Instructions
- Preheat the oven to 375 degrees F and butter a 2-quart baking dish.
- Make the filling: Toss the blueberries, granulated sugar, flour, lemon juice and salt in a medium bowl. Transfer to the prepared baking dish.
- Make the topping: Combine the brown sugar, flour, oats, nuts, lemon zest, cinnamon and salt in a separate bowl. Using your fingers or a pastry blender, work the butter into the flour mixture until coarse crumbs form. Scatter the topping over the blueberry mixture.
- Set the dish on a baking sheet and bake until the topping is golden brown and the filling is bubbling, 45 to 50 minutes. Let cool slightly before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 409 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 5 g |
| Sugar | 44 g |
| Protein | 5 g |
| Cholesterol | 28 mg |
| Sodium | 141 mg |
| Serving Size | 1 of 8 servings |
| Calories | 409 |
| Total Fat | 16 g |
| Saturated Fat | 7 g |
| Carbohydrates | 66 g |
| Dietary Fiber | 5 g |
| Sugar | 44 g |
| Protein | 5 g |
| Cholesterol | 28 mg |
| Sodium | 141 mg |
Reviews
Easy recipe and since it’s really only blueberries and the crisp topping, it’s all fruit. The blueberries bake into a syrupy sauce in the pan. Perfect with ice cream and a spoon to get all the berry saucy goodness.
Pecans – when in the South use pecans – and a pinch of nutmeg. Otherwise this is a keeper! With a scoop of Vanilla ice cream it’s even better !
I only had 3 cups of blueberries, so I halved the filling recipe and kept the topping recipe as written. We enjoy the crumble topping. We were very happy with the results. I am saving this recipe!
Yummy! The blueberries shine through, not too sweet. Will make this again.
Delish, easy to make, and everyone loved it. I substituted the four with gluten free and it was fabulous!
Loved this! We’re a house of only two and I decided to make half the filling but the full recipe of crumble. I pressed 1/3-1/2 of crumble in the bottom of my pie pan and the rest on top per the recipe. I used Swerve granulated sugar and King Arthur 1:1 gluten free flour. Will make this often.
Easy. Tasty. Halved the berries. Full crumble. Worked nicely.
I used a variety of berries for this recipe and it came out pretty good. I don’t like flour so I was very light handed with it and I think that was a bit of a mistake bc the filling came out runny but the taste was really good. Not too sweet and a little bit of a sour after taste at the end. I also served it with organic vanilla ice cream and got a thumbs up from the family. The crumble on to was really good and mixed well with the ice cream. Over all I liked this one and will use it again.
I have made this recipe MANY times. Multiple batches to serve 30-40 people. Always a crowd pleaser. I substitute pecan for almonds/hazelnuts. Pairs well with whipped cream, too.
Two Pro-Tips.
(1) Frozen blueberries actually work best. Fresh cause it to be too soggy.
(2) As mentioned by others, increase the quantity of the topping to get full coverage. I find a double batch of topping is just about perfect.