By baking a Blueberry Crumble, you can use up extra blueberries or satisfy a sweet dessert appetite. A blueberry crumble is a variation of blueberry pie that has a crumbled streusel topping rather than a pastry crust. Fresh or frozen blueberries can be used in blueberry crumble recipes, which can be prepared in individual ramekins or a square baking dish (to produce single-serving blueberry crumbles).
This dish is frequently served with vanilla ice cream or freshly made whipped cream. Crisps and cobblers are comparable to crumbles. All three of these fruit desserts include a crunchy or crumbly topping, but their toppings are slightly different. The crumb topping of a Blueberry Crisp contains rolled oats, and a Blueberry Cobbler has a drop biscuit topping, as opposed to the traditional streusel topping of flour, butter, and brown sugar on a Blueberry Crumble. Here’s the recipe:
Ingredients:
• 4 cups blueberries
• 1 cup all-purpose flour
• ¼ tsp kosher salt
• 7 tbsp unsalted butter
• 1 tsp cinnamon
• ¼ tsp baking powder
• 2 tbsp cornstarch
• ½ tsp lemon zest
• 1 cup granulated sugar
• ¼ tsp allspice
Method:
• Set the oven’s temperature to 375°F for preheating.
• Combine the blueberries, ½ cup sugar, cornflour, ½ teaspoon each of cinnamon, allspice, and lemon zest in a medium bowl.
• Pour into a 9-inch pie plate, a 9/9-inch or a 7/11-inch baking dish.
• Add the remaining ½ cup sugar, ½ tsp cinnamon, flour, baking soda, and kosher salt to a medium bowl. Combine using a fork.
• Melted butter should be added while stirring with a fork to create a crumbly consistency.
• Spread the crumbs evenly over the filling using your fingers.
• Bake for 45-50 mins, or until the filling is bubbling and the top is equally golden brown. After one hour of cooling, serve.
• To ensure the topping stays crisp, you can leave it out on the counter for up to a day (covered, at night). Refrigerate any leftovers after a day.
• Then, reheat it in a 350°F oven until bubbly. It also freezes nicely for several months in a tight container.
